|Unsifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Blanched almonds||3⁄4 Cup (12 tbs)|
|Cold butter||1⁄4 Pound (1/2 Cup)|
|Cottage cheese||1 Cup (16 tbs), whirled smooth in a blender or forced through a wire strainer|
|Almond extract||1⁄4 Teaspoon|
|Rum/1 1/2 tablespoons water and 1/2 teaspoon rum flavoring||2 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
|Melted butter||3 Tablespoon|
|Vanilla sugar||2 Tablespoon|
Combine flour, baking powder, sugar, salt, mace, cardamom, and almonds.
Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Blend cottage cheese, egg, vanilla, almond extract, rum, currants, raisins, and lemon peel; stir into flour mixture until all ingredients are moistened.
Mold dough into a ball, place on a floured board, and knead 6 to 10 turns or until dough is smooth.
Roll dough out on a floured board to form an oval about 8 1/2 by 10 inches.
With rolling pin lightly crease dough just off center, parallel to the 10-inch side.
Brush dough with 1 tablespoon of the melted butter.
Fold smaller section over the larger.
Place on an ungreased baking sheet which is covered with brown paper.
Bake in a 350° oven for about 45 minutes or until crust is well browned and bread tests done in center.
Brush with remaining butter; sprinkle with vanilla sugar.