Recipe - Stuffed Monkey

1 Egg white beaten with:
2 teaspoon Water
1 cup Slivered almonds

DOUGH
2 cup Allpurpose flour
One half teaspoon Salt
1 teaspoon Ground cinnamon
One half cup Margarine
One half cup Brown sugar
1 Egg; slightly beaten
3 dr Almond extract

FILLING
One half cup Chopped candied peel
One half cup Chopped nuts (almonds;
pecans, cashews or walnuts)
One half cup Golden raisins
One half teaspoon Ground cinnamon
One half teaspoon Ground allspice
2 tablespoon Sugar
1 Egg yolk
3 tablespoon Margarine; melted

Make the dough. Sift the flour, salt and cinnamon into a bowl and rub in
the margarine until mixture resembles breadcrumbs. Stir in the beaten egg
to bind, and add to the almond extract. If the dough is too stiff to form
into a ball, add a tablespoon or 2 of water. Knead dough until smooth, then
divide dough in half. Wrap each half in plastic and refrigerate for at
least 20 minutes.

Preheat oven to 375 degrees F. Lightly grease a 9 x 14 inch jellyroll pan.

To make the filling, combine ingredients in a bowl and mix well.

Roll out 1 piece of dough on a floured board to fit the jellyroll pan.
Spread filling over the dough, then roll out the other piece of dough and
lay it over the filling. Pinch edges together so the filling does not leak
out. Brush top of dough with the egg white mixture and generously sprinkle
with the almonds. Bake for 30 minutes, or until goldenbrown. Cut into bars
to serve.

Ms. Levy states that this cake is popular among English Sephardic Jews.

Jewish Cooking From Around the World by Josephine Levy Bacon, p. 151
Barron's Educational Series, Inc., Woodbury, NY (1986) ISBN: 0812057147

Recipe by: Jewish Cooking From Around the World

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Nov 01,
1998, converted by MM_Buster v2.0l.