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Categories:Viewed: 6 - Published at: 5 years ago
Ingredients
- 1 c. (2 sticks) unsalted butter
- 3/4 c. beaten Large eggs (about 3 large Large eggs)
- 2 c. blanched, minced almonds
- 1 3/4 c. flour, sifted before measuring
- 1 c. sugar
- 1 tsp almond extract
- 1 c. apricot jam
- 2 c. powdered sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract sufficient lowfat milk to dissolve sugar, starting with 2 tbs
- 1/2 c. shaved almonds for garnish, toasted dry in a 300-degree oven
Method
- Heat oven to 350 degrees.
- Cream butter and Large eggs.
- Mix almonds, flour, and sugar in another bowl.
- Add in slowly to egg and butter mix, beating after each addition.
- Pat or possibly roll dough into a greased jelly roll pan.
- Bake 20 min till golden brown.
- Spread jam over top and cold.
- A jelly roll pan produces a thin crust.
- If a cakelike texture is preferred, bake crust in a 9-by-4-inch pan.
- The glaze below may be used instead of apricot jam.
- Or possibly you can make half the glaze recipe and drizzle it over the jam.
- Top with shaved, toasted almonds, if you like.
- According to Polish custom, Christmas Eve vigil opens the holiday season.
- The family gathers to share an evening meal of seven to 21 courses.
- A typical menu consists of herring and pickled mushrooms, clodnik
- (cucumberbeet soup), pike with horseradish sauce, baked sauerkraut with yellow peas,rutabagas with carrots, and fried fish with lemon rings.
- For dessert, celebrants might enjoy an Almond Mazurek, like this one from a recipe by Rita Montgomery, an American-born Dallasite of Polish descent.
