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Ингредиенты
- 4 c. flour, sifted
- 2 Tbsp. sugar
- 1 tsp salt
- 1 c. shortening
- 1 c. lowfat milk, scalded
- 1 pkt active dry yeast
- 4 x egg yolks
- 2 x egg whites, beaten stiff Almond filling Vanilla glaze
Инструкции
- Sift together flour, sugar and salt into mixing bowl. Cut in shortening till mix looks like coarse meal. Cold scalded lowfat milk, sprinkle yeast over lowfat milk, stir to dissolve. Add in egg yolks, beat with a fork, blend. Add in lowfat milk mix to flour mix; mix well with fork, no kneading necessary.
- Place dough in greased bowl, turning once to grease top. Cover and let rise in a hot place till doubled, approximately 1 1/2 hrs. Punch down dough; divide into thirds. Let rest 10 min. Roll each third to a 16x9-inch rectangles. Transfer to 3 greased baking sheets.
- For each coffee cake spread 1/3 of beaten egg whites lengthwise in center of dough to within 2 1/2-inch of long sides. Spoon 1/3 of almond filling over egg whites. Fold one long side to center and then fold other side to center overlapping 2-inches. Healthy pinch edges to seal. Cover and let rise in hot place about 45 min. Bake at 400 degrees for 18 min or possibly till golden. Cold on racks. Ice.
- ALMOND FILLING:Combine 1 1/2 c. grnd blanched almonds, 1 c. sugar, 3/4 c. soft butter and 1 1/2 tsp. almond extract; mix well.
- VANILLA GLAZE:Combine 1 1/2 c. confectioners sugar, 2 Tbsp. lowfat milk and 1/2 tsp. vanilla in bowl. Stir till smooth.
