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Easy Breakfast Roll Recipe
|Blanched almonds||1⁄2 Cup (8 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Almond extract||1⁄8 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Grated lemon rind||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||2 Tablespoon|
Serving size: Complete recipe
Calories 3004 Calories from Fat 1324
% Daily Value*
Total Fat 152 g234.2%
Saturated Fat 71.9 g359.4%
Trans Fat 0 g
Cholesterol 656.7 mg
Sodium 1982.4 mg82.6%
Total Carbohydrates 370 g123.4%
Dietary Fiber 22 g88.1%
Sugars 127.9 g
Protein 64 g127.5%
Vitamin A 73.5% Vitamin C 28.7%
Calcium 125.3% Iron 110.2%
*Based on a 2000 Calorie diet
Have ready greased cookie sheet.
Grind almonds through the finest blade of the food chopper.
Mix with raisins, 1/4 cup sugar, unbeaten egg whites and almond extract.
Sift flour, baking powder and salt together into a bowl.
Cut in butter finely.
Add 1/4 cup sugar, lemon rind, egg yolks and milk.
Blend with fork.
Turn out on floured board and knead gently 12 times.
Roll into a rectangle about 12 X 8 inches.
Spread with almond mixture (do not spread right to edges).
Roll up like a jelly roll, sealing well by pinching dough together.
Pinch ends to seal and turn under.
Put on cookie sheet.
Brush with light cream and sprinkle generously with sugar.
Bake 40 to 45 minutes or until well browned.
Cool before cutting.
Note: Don't worry if the very rich dough cracks a little during baking.