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“from the New York Times - http://www.nytimes.com/2010/11/28/magazine/28food-t-002.html?ref=magazine”
READY IN:
1hr 15mins
SERVES:
54
YIELD:
1 9x13 pan
UNITS:
US

Ingredients Nutrition

  • Filling
  • 1 14 cups confectioners' sugar (measured after sifting)
  • 34 teaspoon cardamom
  • 12 teaspoon cinnamon
  • 1 large egg white
  • 1 14 cups almonds, finely ground
  • Cake
  • 2 14 cups sifted flour
  • 2 teaspoons baking powder
  • 34 cup sugar
  • 34 cup butter
  • 1 large egg yolk
  • 2 tablespoons whole milk

Directions

  1. Prepare the filling: In a bowl, mix together the confectioners’ sugar, cardamom, cinnamon, egg white and 6 tablespoons water. Fold in the ground almonds.
  2. Prepare the cake: Preheat the oven to 300 degrees. Sift together the flour, baking powder and sugar. Add the butter and cut it in until it is the consistency of crumbs.
  3. Beat the egg yolk with the milk. Add to the flour mixture and blend. Press â…” of the dough into the base of a 9x13 baking pan. Spread with the filling.
  4. Roll the remaining dough into a rectangle â…› inch thick. Using a pastry cutter, cut into strips ½ inch wide. Place, crisscross fashion, over filling. Bake 45 minutes, or until browned. Cool. Cut into 2-by-1-inch bars.

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