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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A traditional recipe from the Baston's - passed down for generations - Dutch Holland. Ingredients:
ingredients |
1 1/2 c. flour, all purpose |
1 tbs. cinnamon |
1 1/2 tsp. cloves, ground |
1 tsp. baking powder |
3/4 tsp. nutmeg |
3/4 c. brown sugar, packed |
1/2 c. butter; cold |
1/2 c. milk; approx. |
10 almonds, whole |
filling: 3/4 c. almonds; finely ground |
1/2 c. sugar, granulated |
1 egg; beaten |
1/2 tsp. lemon rind; grated |
Directions:
1. FILLING:
2. Blend together ground almonds, sugar, 2 Tbsp egg, and lemon rind. Set aside.
3. CAKE:
4. In a bowl sift together flour cinnamon ground cloves baking powder and nutmeg.; stir in brown sugar.
5. Using a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. mix in milk just until ball forms adding up to 1 Tbsp more if necessary.
6. On a lightly floured surface knead two or three times or just until dough holds together. Divide dough in half.
7. Press half into bottom of 8 inch spring form pan.
8. With wt fingers spread filling over dough to within 1/4 inch of sides. Between waxed paper roll out remaining dough to 8 inch circle.
9. remove top sheet of paper; invert onto almond paste and peel away paper. brush with remaining egg. Press whole almonds around edges.
10. Bake in 350F oven for 35 to 40 minutes or until deep golden brown and almonds are toasted. Let cool in pan on rack for 10 minutes. remove sides of pan; let cool completely. transfer to serving platter.
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