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I've been baking these cookies all my life. The yeast is not meant to dissolve fully. And as the nut mixture rises and expands when you bake it, changing it's texture to "spreading consistancy" would likely ruin the delicate and delicious finished product.

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Katie Connolly December 15, 2002

Excellent kifle recipe...thanks for posting! This couldn't be easier to follow and directions and bake time were right on. I did add the grated rind of one lemon to the dough and a tbl of lemon juice to the filling, because my Grandmother used these in her kifles and that's what I was trying to duplicate. Note: The filling does expand, so be sure to roll these up loosely! Thanks again ;)

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Karen=^..^= December 27, 2005

These were good & well-received at a church function. I'd suggest dissolving the yeast in a tiny bit of water with 1 tsp. sugar, since it didn't dissolve completely into the dough. Also, the stiff egg whites made the nut mixture quite runny (did the Ellis Island immigrants have mixers?)Next time I would add unbeaten egg whites slowly until the mixture is a good spreading consistency. These were similar to nut horns my aunts made many years ago in Cleveland using Hungarian recipes.

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skr October 02, 2002

Being from Cleveland and Skr mentioned the city and eating the product I was anxious to try. Did as others suggested and the end product was excellant. Thanks ladies :)

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hilty October 05, 2011

These were really good! As somebody else mentioned, the filling was a little runny and definitely expands during baking. I overfilled a few of mine. Tasted great though - thanks!

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BeIIa December 09, 2009
Kifles (Nut Rolls or Horns)