Almond Slices (Mondel Schnits)
.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¾ | cup |
almonds
sliced |
|
| 2 | tablespoons |
water
ice cold |
|
| ½ | teaspoon |
lemon extract
|
*
|
| ½ | whole |
lemon
juice of |
*
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 177 | ml |
almonds
sliced |
|
| 3E+1 | ml |
water
ice cold |
|
| 2.5 | ml |
lemon extract
|
*
|
| 0.5 | whole |
lemon
juice of |
*
|
| 3E+1 | ml |
sugar
|
|
Directions
The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside.
Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350℉ (180℃) F until brown.
Allow the cake to cool in pan before cutting in slices.
Pennsylvania Dutch 1936.
