|Butter||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg yolks||4 , beaten|
|Cake flour||3 Cup (48 tbs)|
|Egg whites||2 , beaten|
|Sugar||1⁄4 Cup (4 tbs)|
|Almonds||1⁄2 Cup (8 tbs), blanched|
Cream the butter and sugar together until light.
Add the egg yolks which have been beaten until thick and lemon colored.
Add salt and flour.
Fold in the beaten egg whites.
Spread thin on a greased cookie sheet.
To make topping: Beat egg whites until stiff but not dry and add half of the sugar and cinnamon mixture.
Spread on the batter.
Shred the almonds and sprinkle over the topping.
Dredge the remaining sugar and cinnamon over all.
Bake in a moderate oven (350Â°F.) 30 minutes.
Cool slightly, cut in bars and remove to a cooling rack.
Serving size: Complete recipe
Calories 4922 Calories from Fat 2122
% Daily Value*
Total Fat 242 g371.8%
Saturated Fat 124 g619.9%
Trans Fat 0 g
Cholesterol 1224.2 mg408.1%
Sodium 1119.9 mg46.7%
Total Carbohydrates 627 g209.1%
Dietary Fiber 57.2 g228.6%
Sugars 253.5 g
Protein 95 g190%
Vitamin A 130% Vitamin C 0.24%
Calcium 67.5% Iron 26.3%
*Based on a 2000 Calorie diet