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What You Need:
(To Make: 36 to 40 cookies)
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FIRST LAYER
4 eggs
1 cup sugar
3 cups cake flour (not self-rising)
3 teaspoons double-acting baking powder
2 sticks (½ pound) unsalted butter, melted and cooled
SECOND LAYER
10 eggs
4 cups sugar
6 cups chopped walnuts
2 cups zwieback crumbs
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ cup water
2 cups heavy cream, whipped (optional)
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Translate this recipe:
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| How To Cook: |
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PREPARE FIRST LAYER:
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1. Preheat oven to 350°.
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2. Beat eggs, and gradually add sugar, beating all the while. Sift flour with baking powder and add slowly to the mixture.
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3. Add half the melted, cooled butter to the batter.
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4. Pour remaining butter into a 10 by 15 by 3- inch baking pan.
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5. Pour batter into pan and bake for 15 to 20 minutes, or until cake tester comes out clean.
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PREPARE SECOND LAYER:
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1. Beat second batch of eggs until creamy. Add sugar slowly.
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2. Add chopped nuts, zwieback crumbs, cinnamon, cloves, and water and beat until smooth.
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3. Remove first layer from oven, pour batter for second layer on top, and continue to bake for 25 minutes, or until tester comes out clean (do not overbake).
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4. Cool in pan. When cool, cut in diamonds and serve with whipped cream, if desired.
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