How to make it

  • Separate the eggs, beat egg whites until stiff but not dry
  • Beat egg yolks with sugar, butter, flour, nuts, cinnamon and baking powder on low speed in a large deep bowl
  • Mixture will be somewhat crumbly and hard to stir
  • Slowly blend in the whites with the mixer until blended
  • The dough will be soft and spreadable
  • Spread 2/3 of the dough in a oblong pan, by patting dough in with your hands or spatula- My note: Use a pan where 2/3rds of the dough will fill it at least half full
  • Evenly spread on the marmalade.
  • Use the remaining dough to cover the preserves either by piping on a lattice or dropping on pieces of dough over preserves
  • Bake in a preheated 350F oven for about 50 minutes or set and done
  • If browning to fast, cover with foil.
  • Cool completely on rack and let stand a few hours before cutting
  • These may be chilled and cut
  • Note: I initially piped on a lattice but the lattice spread and completely covered the jam- there were no instructions to chill the dough
  • Despite this, these were so buttery, nutty and delicious.

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