| |
|
What You Need:
(To Make: about 2 dozen small cakes )
|
|
|
|
4 eggs
2 cups flour
1 teaspoon vanilla
½ cup finely chopped blanched almonds
¼ cup currants
2 teaspoons unsalted butter, softened
1 pound unsalted butter, softened
2 cups sugar
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 375°. With a pastry brush or paper towel, spread a 12-by-18-inch jelly-roll pan with 2 teaspoons of butter.
|
2. Cream the butter and sugar together by beating them against the side of a bowl with a wooden spoon or by using an electric mixer set at medium speed.
|
3. When light and fluffy, beat in the eggs, 1at a time. Then beat in the flour and vanilla.
|
4. Spread the batter evenly onto the pan, sprinkle the surface with the almonds and currants and bake 20 to 25 minutes, until the surface is a light gold. Remove from the oven and let the cake cool in the pan.
|
5. With a sharp knife, cut into small triangles or squares.
|
6. These cakes, frequently served at Norwegian Christmases, can be made 2 weeks before the feast, but they must then be wrapped in aluminum foil or placed in an airtight tin and stored in a cool place.
|
|
|
|
|
