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Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) chopped candied orange peel

  2. 2 tablespoon(s) chopped lemon peel

  3. 4 teaspoon(s) water

  4. 1 teaspoon(s) rum extract

  5. 1/4 teaspoon(s) almond extract

  6. 1/4 teaspoon(s) vanilla extract

  7. 1 cup(s) all-purpose flour

  8. 3/4 cup(s) sugar

  9. 1/2 cup(s) ground almonds

  10. 2 teaspoon(s) baking powder

  11. 1/2 teaspoon(s) salt

  12. 1/4 teaspoon(s) ground mace

  13. 1/8 teaspoon(s) ground cardamom

  14. 5 tablespoon(s) cold butter, divided

  15. 1 cup(s) small-curd cottage cheese

  16. 2 eggs, beaten

  17. 1/2 cup(s) golden raisins

  18. 1/2 cup(s) dried currants

  19. 2 teaspoon(s) confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine candied peel, water and extracts; set aside. In a large bowl, combine flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs.

  2. Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface, knead five times. Roll dough into a 10-inch x 8-inch oval. Fold a long side over to within 1-inch of opposite side; press edge lightly to seal.

  3. Place on a greased baking sheet; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350* for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners' sugar.

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