posted by Becky 11-04-100 4:14 PM
Polish Almond Slice
source: Grandma Rose's Book of Sinfully Delicious Cakes, Cookies, Pies, Cheesecakes, Cake Rolls and Pastries
1 3/4 cups sweet butter
1 3/4 cups sugar
8 hard cooked yolks, mashed
1 tsp. vanilla
4 cups sifted all purpose flour
1/2 tsp. salt
Butter crunch topping, recipe follows
Preheat to 350. Grease an 11 x 16 jelly roll pan.
Cream butter with sugar. Add yolks and vanilla. Gently stir in the flour and salt. Press dough into pan and bake about 1 hour.
Butter Crunch Topping:
2 cups granulated sugar
2 tsp. lemon juice
1/2 cup heavy cream
1 cup sweet butter
3 cups toasted, slivered, blanched almonds
Put sugar and lemon juice in a heavy saucepan. Stir in the cream until the sugar is completely dissolved. Let mixture boil until a little dropped in cold water forms a firm ball. Remove from heat; add butter and stir in nuts.
Pour over the baked cookie and return to oven until topping bubbles. Remove from oven and allow to cool before cutting. Cut into 2" by 1" strips.
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