Great Hot Recipes
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ALMOND ROLL
1/2 c. sifted cake flour
1/4 tsp. salt
3 eggs, separated
1 tsp. cider vinegar
3/4 c. sugar
3/4 tsp. almond extract
Confectioners sugar
3 1/2 oz. can blanched almonds
3/4 c. heavy cream
Grease a jelly roll pan, line with wax paper and grease the wax paper. Sift the flour and salt together and set aside. Beat the egg yolks with an electric mixer for a good 10 minutes. This long, hard beating is essential to achieve a light and beautiful cake. Beat the egg whites until they are frothy, then mix in the vinegar and gradually beat in 1/2 cup sugar. Continue beating until the mixture is satiny and holds a stiff point when you lift up the beater. Stir in 1/4 teaspoon almond extract and fold very gently into the beaten egg yolks. Sift the flour over the surface and fold in until batter is well blended. Pour into the jelly roll pan and bake in a preheated 350 degree oven for 12 to 15 minutes, or until the cake begins to leave the sides of the pan. Take care not to overbake it. Invert on a clean dish towel sprinkled lightly with confectioners sugar and pull off the wax paper very carefully. Roll up the cake lengthwise. Leave towel around cake to keep its cylindrical shape as it cools. While the cake is cooling, chop the almonds coarsely and toast in a 350 degree oven until golden. Beat the cream until it is very thick and heavy, then stir in the remaining 1/4 cup sugar and 1/2 teaspoon almond extract and the almonds. Unroll cooled cake, spread almond filling over the surface and re-roll. Chill before serving. Serves 6.
ALMOND ROLL
3/4 c. shortening (I use butter or
margarine)
1 c. sugar
1 egg, beaten
1/2 tsp. almond extract
2 c. cake flour (can use all purpose
flour)
1/4 tsp. salt
1/2 tsp. soda
1 c. almonds, blanched and chopped
very fine
Cream shortening and sugar thoroughly. Add egg and almond extract. Mix well. Sift dry ingredients together and add to the creamed mixture. Form in a roll 2 inches in diameter and roll this in chopped nuts. (Nuts can be mixed into dough, instead of rolling dough in them). Wrap in waxed paper and chill thoroughly. Slice 1/8 inch thick and bake in a moderate oven (350 degrees) 12 minutes. Makes 88 cookies. These keep very well.