Recipe - Nut Filling (For Danish Pastries)

1 One half cup Blanched almonds or
hazelnuts
1 One half cup Sugar
3 teaspoon Cinnamon
3 Eggs
1 One half teaspoon Vanilla
Three fourths cup Butter, softened

Grind the blanched almonds or hazelnuts. Add sugar and cinnamon and mix.
Add butter and mix. Add egg and vanilla and mix. If necessary, thin with a
little milk to spreading consistency. Butter may be omitted for a less rich
filling.

Recipe by: Homemade Good News (Vol 3 No 2) Posted to EATL Digest 02 Apr 97
by Sean Coate swcoate@PEGANET.COM on Apr 3, 1997