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|Butter||1 Cup (16 tbs)|
|Sifted flour||2 Cup (32 tbs)|
|Double action baking powder||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Whole blanched almonds||1⁄2 Pound, cut fine|
|Confectioner' s sugar||2 Cup (32 tbs)|
|White wine||3 Tablespoon|
Calories 435 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.2%
Saturated Fat 10.4 g52%
Trans Fat 0 g
Cholesterol 57.9 mg
Sodium 78.3 mg3.3%
Total Carbohydrates 48 g16%
Dietary Fiber 2.4 g9.5%
Sugars 28.3 g
Protein 7 g14.6%
Vitamin A 9.8% Vitamin C
Calcium 12% Iron 9.7%
*Based on a 2000 Calorie diet
Add baking powder, sugar and beaten egg.
Divide dough in half.
Roll out half on a lightly floured board into a rectangle 9x12 inches.
Place in a greased 9xl2-inch baking pan.
Combine almonds, sugar, egg white and wine.
Mix well and spread over bottom layer of cake.
Roll out second part of dough.
Cut in strips with a sharp knife and place over top of almond filling.
Bake in a moderately hot oven (375°F.) 30 to 35 minutes, or until lightly browned.