Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly. Pipe batter in lattice design over fruit spread. Spoon remaining batter into pastry bag fitted with 1/2" plain or star tip. Spread fruit evenly over batter, leaving 1" border around edge. Spread 1-1/2 c batter evenly onto bottom of 10" tart pan with removable bottom or 10" springform pan. Gradually add to butter mixture, mixing until well-blended. Combine flour, baking powder, salt, cinnamon, and allspice mix well. Blend in egg yolks, juice concentrate, and vanilla. Beat butter in large bowl until light and fluffy. Nutrition information per slice: 486 calories, 8 gm protein, 41 gm carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange, 6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2 diabetic medium-fat meat exchange Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 File NOTES Dust the sandwich Linzer cookies with confectioner’s sugar and serve, or store in an airtight container until you’re ready to serve.Use blanched almonds or hazelnuts.Once the cookie sides have cooled, spread the jam on top of the uncut sides, and place the side with the cut-outs on top to create cookie sandwiches. ![]() Repeat the process for the remaining dough, rerolling the scraps until there is no dough left. Once done, move to a cooling rack to allow to cool completely.
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