.jpg&w=3840&q=75)
8 Serves
110 Mins
In a large mixing bowl, cream together the sugar, vanilla extract, and softened butter until the mixture is light and fluffy. Incorporate the egg yolks until well combined.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
288 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
503 mg / 1,250 mgPotassium
225 mg / 4,700 mgSodium
237 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
4 g / 28 gSugar
26 g / 50 gSaturated Fat
22 g / 20 gCholesterol
503 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
Gradually add the flour and baking powder to the butter mixture, kneading by hand until a smooth, cohesive dough forms.
Wrap the dough tightly in plastic wrap and place it in the refrigerator to chill for at least 30 minutes.
In a food processor, combine the almonds and sugar, pulsing until the mixture reaches your desired level of fineness. Stir in the softened butter, egg, and almond extract.
Preheat your oven to 175°C. Line the base of a cake form with baking paper and lightly grease the sides.
Press two-thirds of the dough into the prepared cake form, ensuring it covers the bottom and extends about 2-3 cm up the sides.
Spread the almond filling evenly over the base layer of the crust.
Roll out the remaining dough and cut into long strips. Arrange the strips in a grid pattern over the filling, pressing any broken pieces back together as needed.
Brush the top of the dough lattice with egg wash and bake for 45 minutes, or until the crust is golden brown and the filling is set but soft.
3
g53
g4
g
Palestinian