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Easy Breakfast Roll

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  Blanched almonds 1⁄2 Cup (8 tbs)
  Seedless raisins 1 Cup (16 tbs)
  Egg whites 2
  Almond extract 1⁄8 Teaspoon
  Sifted all purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Grated lemon rind 2 Teaspoon
  Egg yolks 2
  Milk 1⁄2 Cup (8 tbs)
  Light cream 2 Tablespoon
  Sugar 2 Teaspoon

Heat oven to 375 degrees.
Have ready greased cookie sheet.
Grind almonds through the finest blade of the food chopper.
Mix with raisins, 1/4 cup sugar, unbeaten egg whites and almond extract.
Sift flour, baking powder and salt together into a bowl.
Cut in butter finely.
Add 1/4 cup sugar, lemon rind, egg yolks and milk.
Blend with fork.
Turn out on floured board and knead gently 12 times.
Roll into a rectangle about 12 X 8 inches.
Spread with almond mixture (do not spread right to edges).
Roll up like a jelly roll, sealing well by pinching dough together.
Pinch ends to seal and turn under.
Put on cookie sheet.
Brush with light cream and sprinkle generously with sugar.
Bake 40 to 45 minutes or until well browned.
Cool before cutting.
Note: Don't worry if the very rich dough cracks a little during baking.

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