Torta di fregoletti

Yield: 4 servings

Measure Ingredient
4 cups Flour
4 ounces Butter, room temperature,
\N \N Cut into 1/4 inch dice
½ cup Milk
1 cup Sugar
½ cup Chopped almonds
½ cup Chopped walnuts
1 tablespoon Baking powder
2 tablespoons Kirsch
3 \N Eggs, beaten plus 1 egg,
\N \N Beaten


Preheat oven to 375 F. Grease and flour a cookie sheet.

In a mixer, place flour, butter, milk and sugar and mix with the paddle attachment until blended, about 1 minute. Add almonds, walnuts, baking powder and kirsch and eggs and blend 1 more minute.

Turn dough out on to a board and knead 30 seconds until slightly firm. Form into round and place on a baking sheet. Brush with remaining egg mixture and bake 25 to 30 minutes until light golden brown. Allow to cool before serving.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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