Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmets Old Vienna Cookbook
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 709 (33%)|
|Amt Per Serving||% DV|
|Total Fat 78.8g||105 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 48.9g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 211.5mg||65 %|
|Sodium 127.6mg||4 %|
|Potassium 1105.6mg||29 %|
|Total Carbohydrate 356.4g||105 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 341.1g|
|Protein 38.5g||55 %|
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Calories per serving: 2180
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