Copenhagen Almond

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READY IN: 50mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
  • 6
    separated eggs
  • 12
    cup sugar
  • 4
    tablespoons orange juice
  • 12
    teaspoon cinnamon
  • 1
    teaspoon baking powder
  • 1 12
    cups ground unblanched almonds
  • 34
    cup toasted breadcrumb
  • 14
    teaspoon salt
  • 34
    lb phyllo dough (pastry sheets)
  • 23
    cup clarified butter
  • For the Syrup
  • 2
    cups sugar
  • 1
    cup water
  • 12
    lemon, juice of
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DIRECTIONS

  • Beat egg yolks with the sugar mixture until mixture is very thick.
  • Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs.
  • Beat egg whites with salt until stiff, but not dry and fold into the almond mixture.
  • Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter.
  • Turn almond mixture into the pan and cover with remaining buttered pastry sheets.
  • Make four long slits in the first 3 pastry sheets with a sharp knife.
  • Bake in a moderate oven for about 45 minutes.
  • Allow to cool.
  • In a saucepan boil sugar, water, and lemon juice for 10 minutes.
  • Pour hot syrup over almond pie.
  • When cold, cut into squares.
  • Makes 24-28 pieces.
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