London Strips
Yield
3 dozenPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 5 | large |
eggs
separated |
|
| 1 | x |
sugar
|
*
|
| 1 | cup |
butter, unsalted
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | x |
strawberry jam
|
*
|
| 1 | tablespoon |
vanilla extract
or bourbon |
|
| 3 | cups |
walnuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | large |
eggs
separated |
|
| 1 | x |
sugar
|
*
|
| 237 | ml |
butter, unsalted
|
|
| 15 | ml |
vanilla extract
|
|
| 1 | x |
strawberry jam
|
*
|
| 15 | ml |
vanilla extract
or bourbon |
|
| 7.1E+2 | ml |
walnuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
In bowl, mix flour, egg yolks, 6 tablespoons sugar, butter and vanilla, blending thoroughly.
Spread dough on 16x11 inch pan and flatten.
Cover liberally with jam.
In bowl beat egg whites until stiff, gradually beating in 1 cup sugar and bourbon.
Fold in nuts and spread mixture over dough.
Bake at 350℉ (180℃). about 40 minutes.
Sprinkle with powdered sugar, then cut into strips when cool.
