Notenvierkantjes, Weense |
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1/2 lb Sweet butter 2 1/4 c Flour 2 Eggs 3 tb Sugar 1 Lemon (juice and peel) 1/2 c Apricot preserves FILLING 4 Eggs, separated 1/2 lb Chopped pecans 1 c Granulated sugar |
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BereidingCut butter into flour until the size of small peas. Beat eggs and add with sugar, lemon juice and peel. Save out 1 cup of this dough. Roll out remaining dough to fit bottom and side of a greased 9x13" pan. Spread the dough with apricot preserves. Chill while preparing filling.Filling: Mix egg yolks with sugar; add nuts. Beat egg whites until stiff. Carefully fold in nut mixture. Spread over apricots. Roll out saved dough. Cut in 1/2" strips to form a diagonal lattice on top of filling. Bake at 350'F. 60-75 minutes until golden. |
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