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Criss-Cross Cake Recipe

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This recipe for Criss-Cross Cake is from Lucia's Italian Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 3/4 c. flour
1/2 lb butter
1/4 c. sugar,
1/2 tsp. baking powder
1/2 tsp. salt
juice and zest from 1/2 lemon
1 egg yolk
Fillings:
6 oz. apricot jam
2 oz. raisins
4 oz. finely chopped walnuts
1/2 c. sugar
1/2 apple peeled and grated.

Directions:
Directions:
Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the cold butter cut into bits and mix together with a pastry blender or your mixer to coarse consistency. Add lemon zest and juice and egg yolk and mix till it comes together. Place on wooden board with additional flour and knead gently till smooth and together. Divide dough into 3 parts. Wrap in wax paper and chill in refrigerator for one hour. While the dough is chilling, mix raisins, walnuts, sugar and apple together for the first filling. Take out a 9" by 9" pyrex pan. Roll out 1/3 of the dough and place in bottom of pan. The dough is soft and may tear but just press together. Spread the raisin and apple filling over first layer of dough. Roll the 2nd piece of dough to fit over the first one. Smear this with apricot jam. Roll the 3rd part of dough and cut into strips and place over jam in criss cross pattern. Whenever the crossings meet they should be pierced to prevent rising of dough. Bake at 350 for about 45 to 50 minutes until golden brown. Cool on rack and cut into 16 pieces.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
This recipe is from my Grandmother. This is really more of a cookie than a cake but it tastes delicious. Instead of walnuts, pecans or almonds could be used.

 

 

 

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