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Bankett
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Crust: | |
1/4 tsp | cream of tartar |
1/2 tsp | baking powder |
4 cups | flour |
Pinch | salt |
1 lb | oleo |
1 cup | ice water |
Mix crust as for pie - divide in 8 and stand overnight in refrigerator. Roll in foil. Filling: | |
1 lb | almond paste |
2 cup | sugar |
3 | eggs |
Beat eggs and add sugar and crumble almond paste. Mix and put in refrigerator overnight. Next day, rollout dough thin and put in almond paste ( overlap). This can be frozen and baked when needed. Before baking, brush top wi egg white ( not beaten) and sprinkled with sugar. 400 deg 20-25 min
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