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Suggest a better descriptionMake the dough. Sift the flour, salt and cinnamon into a bowl and rub in the margarine until mixture resembles breadcrumbs. Stir in the beaten egg to bind, and add to the almond extract. If the dough is too stiff to form into a ball, add a tablespoon or 2 of water. Knead dough until smooth, then divide dough in half. Wrap each half in plastic and refrigerate for at least 20 minutes. Preheat oven to 375 degrees F. Lightly grease a 9 x 14- inch jellyroll pan. To make the filling, combine ingredients in a bowl and mix well. Roll out 1 piece of dough on a floured board to fit the jellyroll pan. Spread filling over the dough, then roll out the other piece of dough and lay it over the filling. Pinch edges together so the filling does not leak out. Brush top of dough with the egg white mixture and generously sprinkle with the almonds. Bake for 30 minutes, or until golden-brown. Cut into bars to serve. Ms. Levy states that this cake is popular among English Sephardic Jews. Jewish Cooking From Around the World by Josephine Levy Bacon, p. 151 Barrons Educational Series, Inc., Woodbury, NY (1986) ISBN: 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest by Linda Shapiro
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 10 servings | ||
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Calories: 460 | ||
Calories from Fat: 222 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 7g | ||
Cholesterol 42.1mg | 13 % | |
Sodium 545.1mg | 19 % | |
Potassium 210.8mg | 6 % | |
Total Carbohydrate 56.6g | 17 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 54g | ||
Protein 6g | 9 % | |
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: 460
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