Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pound sweet butter
- one-half pound sifted flour
- one-quarter pound of chopped almonds
- two tablespoons of sugar
- one-half cup powdered sugar
- one yolk
- one egg
- two yolks
- one direction
- three beaten whites mixed
Directions
ALMOND BUTTER ROLLS— One-half pound sweet butter, one-half pound sifted flour, one yolk, one egg and one-quarter glass of cold water. Beat yolk well, add water, then add the other egg and beat all well together. Have sifted flour and butter in bowl, then add your beaten eggs with water and work together very lightly, just enough to keep together, and set on ice over night. Next morning roll thin and make a filling of two yolks, one-quarter pound of chopped almonds, rind and juice of lemon, two tablespoons of sugar and beat one-half hour in one direction, spread on dough, roll like jelly roll and bake in an unbuttered pan. The same dough can be used for cream rolls by cutting dough in narrow strips and roll on cream roll tins. When baked fill with three beaten whites mixed with one-half cup powdered sugar and fill, or if you want rich ones fill with whipped cream.