"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coffee Cake Ring (Almond) Recipe

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This recipe for Coffee Cake Ring (Almond), by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
4 C flour
1 lb of butter
1 C cold water

Filling:
1 lb kernel almond paste
2 C sugar
2 Eggs + 1 yolk
1 t vanilla
1/2 t almond flavoring

Directions:
Directions:
Crust: Make crust like pie crust. Refrigerate overnight.

Filling:
Add one egg at a time to kernel almond paste and sugar and mix with fork. Add vanilla.

Divide crust into 8 parts - equal in size. Roll out each piece 8 x 10. Spread on 1/8 " of filling on each piece. Roll up each piece and create braided ring. Turn edges of crust over, sealing well. Prick top and brush with egg white.

Bake at 400 for 40 minutes or until lightly browned.

Serve warm or room temperature with freshly brewed coffee!

Optional - drizzle powdered sugar icing

Number Of Servings:
Number Of Servings:
1 coffe cake ring
Preparation Time:
Preparation Time:
Crust - night before + 1 hour

 

 

 

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