Nut or Almond Ring
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
|
* |
| Filling | |||
| 7 | ounces |
hazelnuts (filberts)
ground, 7 oz almonds (blanched and ground) |
|
| 3 ½ | ounces |
sugar
|
|
| 4-5 |
essence
baking |
* | |
| 1 | x |
almond extract
bitter |
*
|
| 1 | x |
egg whites
|
*
|
| ½ | x |
egg yolks
|
*
|
| 3-4 | tablespoons |
water
|
|
| Brushing | |||
| ½ | each |
egg yolks
beaten with 1 tbs. |
*
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry
|
* |
| Filling | |||
| 202.3 | ml/g |
hazelnuts (filberts)
ground, 7 oz almonds (blanched and ground) |
|
| 101.2 | ml/g |
sugar
|
|
|
essence
baking |
* | ||
| 1 | x |
almond extract
bitter |
*
|
| 1 | x |
egg whites
|
*
|
| 0.5 | x |
egg yolks
|
*
|
|
water
|
|
||
| Brushing | |||
| 0.5 | each |
egg yolks
beaten with 1 tbs. |
*
|
| 1 | x |
milk
|
*
|
Directions
Roll out the pastry to a rectangle 14X18 in. (35X45cm)
FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and ½ egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula.
Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet.
Brush with the egg yolk and make regular cuts in the surface ¼ inch (½ cm) deep.
OVEN: moderately hot BAKING TIME: about 20 minutes
