Nut or Almond Ring
- 1 x pastry
- 7 ounces hazelnuts (filberts) ground, 7 oz almonds (blanched and ground)
- 3 1/2 ounces sugar
- 4-5 essence baking
- 1 x almond extract bitter
- 1 x egg whites
- 1/2 x egg yolks
- 3-4 tablespoons water
- 1/2 each egg yolks beaten with 1 tbs.
- 1 x milk
- Roll out the pastry to a rectangle 14X18 in.
- (35X45cm)
- FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula.
- Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet.
- Brush with the egg yolk and make regular cuts in the surface 1/4 inch ( 1/2 cm) deep.
- OVEN: moderately hot BAKING TIME: about 20 minutes
pastry, hazelnuts, sugar, baking, almond, egg whites, egg yolks, water, egg yolks, milk
Taken from recipeland.com/recipe/v/nut-or-almond-ring-47834 (may not work)