————————–PLUNDERTEIG – 1/3 RECIPE————————– Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves ————————-MANDELFULLE (ALMOND PASTE————————- 1 c Blanched almonds
1/2 c Sugar
1 Egg; beaten
Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2″ thick. Cut it into 3″ triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet’s Old Vienna Cookbook