Yield: 10 servings
|1 \N||Egg white beaten with:|
|1 cup||Slivered almonds|
|2 cups||All-purpose flour|
|1 teaspoon||Ground cinnamon|
|½ cup||Brown sugar|
|1 \N||Egg; slightly beaten|
|3 drops||Almond extract|
|½ cup||Chopped candied peel|
|½ cup||Chopped nuts (almonds; pecans, cashews or walnuts)|
|½ cup||Golden raisins|
|½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|1 \N||Egg yolk|
|3 tablespoons||Margarine; melted|
Make the dough. Sift the flour, salt and cinnamon into a bowl and rub in the margarine until mixture resembles breadcrumbs. Stir in the beaten egg to bind, and add to the almond extract. If the dough is too stiff to form into a ball, add a tablespoon or 2 of water. Knead dough until smooth, then divide dough in half. Wrap each half in plastic and refrigerate for at least 20 minutes.
Preheat oven to 375 degrees F. Lightly grease a 9 x 14- inch jellyroll pan.
To make the filling, combine ingredients in a bowl and mix well.
Roll out 1 piece of dough on a floured board to fit the jellyroll pan.
Spread filling over the dough, then roll out the other piece of dough and lay it over the filling. Pinch edges together so the filling does not leak out. Brush top of dough with the egg white mixture and generously sprinkle with the almonds. Bake for 30 minutes, or until golden-brown. Cut into bars to serve.
Ms. Levy states that this cake is popular among English Sephardic Jews.
Jewish Cooking From Around the World by Josephine Levy Bacon, p. 151 Barron's Educational Series, Inc., Woodbury, NY (1986) ISBN: 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Nov 01, 1998, converted by MM_Buster v2.0l.