Prep 15 mins
Cook 20 mins
A recipe handed down generation to generation for over two hundred fifty years. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 5 eggs
- 2 3⁄4 cups brown sugar
- 1 cup baking chocolate, grated and melted
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon baking powder
- 2 cups flour, sifted (amount is approximate)
- 1⁄4 cup milk
- 1 cup chopped almonds
- 3 egg whites
- 7 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla
- To make meringue: Beat whites until stiff; add 4 tablespoons sugar gradually, beating thoroughly.
- Fold in remaining sugar and vanilla.
- Preheat oven to 350F and grease jelly roll pan.
- Beat eggs; add sugar and beat thoroughly.
- Add melted chocolate.
- Sift dry ingredients together and add to batter alternatively with milk.
- Add almonds and stir until mixture is well blended.
- Spread 1/2 inch thick and bake for 20 minutes.
- After baking, cut into strips; frost thinly with meringue and brown slightly in the oven.