Saturday, October 20, 2012

Czech Squares

100 g nuts
380 to 400 g all purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
160 g butter
pinch of salt
5 egg yolks
2 tablespoons cognac / brandy
1 cup peach /
cherries jam (I used raspberry jam)
grated zest of 1/2 lemon
1 tablespoon lemon juice
one egg white, for brushing

Spread the nuts out on a baking sheet and bake until lightly toasted, about 8 minutes. Cool completely.

Grind the cooled nuts and sugar in a food processor, then put in a large bowl and mix with the flour, salt and spices until evenly combined, then add the butter, egg yolks, brandy and knead into a dough. Then refrigerate for 30 minutes.

In the meantime prepare the filling by mixing the jam, lemon zest and juice together.

Then take the dough from the refrigerator, and divide into 2 pieces;
stretch a piece with your hands in the tray,

then distribute the filling all over the sheet.

Take the 2nd piece of dough and roll a pan size sheet (9 by 12 1/2-inch baking sheet) (using flour) and then cut into large squares (I used various leaf cookie cutters - in this case change the dough ratio: 3/4 for the crust, 1/4 decoration) and lay them lightly over the filling next to each other - no space in between them.


Finally, brush the decorative layer of dough with the whipped egg white.
Bake at 350F for 30 minutes (until golden brown at the top).

Cool completely in the pan on a rack. Cut with a knife into 2-inch squares.



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