Rich & Delicious
Blend flour and butter with pastry blender, add water. Divide in half (could be a little crumbly). On ungreased cookie sheet make two rectangles 12" by 3", patting into shape with palm of hand. Set aside.
Mixture #2 - Boil in small pan butter and water. When butter melts add flour (while still boiling) all at once, stirring vigorously with wooden spoon. When mixture pulls away from sides of pan and forms ball remove from heat.
Beat in eggs ONE AT A TIME and almond flavoring. Beat hard after each egg is added until smooth. Spread this mixture on top of first mixture in rectangles. Dob
on ends and middle then spread with knife.
Bake 45-50 minutes at 350 degrees. DO NOT OPEN THE OVEN WHILE BAKING. Turn off oven, open door let sit in oven for 10 minutes, then take out and let cool.
Frosting - after cooled, frost with almond frosting above and sprinkle sliced almonds on top. Keep in refrigerator after frosted.
You can make 4 smaller logs 6" by 3" instead of 2 large logs. Bake for 35 minutes. Great gifts for neighbors!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 614 | ||
Calories from Fat: 404 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.8g | 60 % | |
Saturated Fat 25g | 125 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 514.5mg | 158 % | |
Sodium 389.3mg | 13 % | |
Potassium 187.4mg | 5 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 36g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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