Recipe - Nut Or Almond Ring

Cottage cheese and oil
Pastry (1)
FILLING:
7 ounce (200g) ground hazelnuts or
7 ounce (200g) almonds (blanched and
Ground)
3 One half ounce (100g) sugar
4 Or 5 drops baking essence
Bitter almond flavor
Egg white
One half x Egg yolk
3 tablespoon Or 4 water
FOR BRUSHING:
One half Egg yolk beaten with 1 tbs.
Milk

roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix
the nuts, sugar, baking essence, egg white and One half 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
One fourth in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini