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Poppy-Seed Crunch

Cuisine: Jewish
Courses: Dessert
Serves: 1 people

Recipe Ingredients

3 tablespoons 45mlButter
1/2 cup 99g / 3.5ozSugar
2   Egg yolks
1 teaspoon 5mlVanilla extract
1 1/2 cups 93g / 3.3ozFlour - sifted
1/8 teaspoon 0.6mlSalt
1 1/2 teaspoons 7.5mlBaking powder
2   Egg whites
1 cup 160g / 5.6ozBrown sugar
1 cup 110g / 3.9ozGround poppy seeds

Recipe Instructions

Cream the butter, gradually adding the sugar. Mix in the egg yolks and vanilla. Sift together the flour, salt and baking powder and add to the butter mixture. Pat into an 8-inch-square buttered pan. (The mixture won't hold together when you're handling it, but it will when baked.)

Beat the egg whites until they begin to stiffen, then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough.

Bake in a 350 degree oven 25 minutes or until delicately browned and set. Cool and cut into squares.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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