Ingredients
- 5 deep slashes in this side
- 1 egg
- 1 finger thickness
- 1 egg yolk
- 1 table- spoon flour
- 500 gr flour
- 300 gr butter
- 240 ml milk
- 180 ml milk
- 80 gr yeast cakes
- 50 gr sugar
- 14 gr sugar
- 5 gr jelly in the center
- 3 gr salt
- 2 gr vanilla
extract and cool stirring occasionally. Almond Paste. Cream half cup butter, add quarter lb. ground, blanched almonds and half cup sugar and well until smooth. Another kind of almond paste without butter is made of: quarter ]b. almonds, half cup sugar and 3 egg whites. Work well together until smooth. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.
