| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | C and H Powdered Sugar unsifted |
| 1 1/2 Tasse | Blanched almonds, ground (2 cups) |
| 1 | egg white |
| 2 Esslöffel | water |
| 2 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| 1/2 Tasse | C and H Powdered Sugar unsifted |
| 1 Tasse | butter or margarine |
| 1/2 Teelöffel | vanilla |
| 1 | egg |
|
Filling: Combine sugar and ground almonds and mix thoroughly. Add egg white and mix. Stir in water to thick consistency. Set aside.
Crust: Combine flour, baking powder and sugar. Cut butter into flour mixture with pastry blender until evenly distributed. Mix vanilla with egg; stir into flour mixture. Set aside 3/4 cup dough. Press remaining dough evenly into 13 x 9 x 2-inch pan. Spread marzipan over dough. Form remaining dough into 1/2-inch strips and arrange in large lattice pattern over filling. Bake in 350-degree oven 35 minutes. Cool completely before cutting into 36 bars (about 2-inches by 1-1/2-inches).
Reprinted with permission from: Powdered Sugar Cookies from the C and H Sugar Kitchen by Jean Porter
Electronic format by Karen Mintzias
|
|
Anmerkungen zum Rezept:
|
