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Blitz Kuchen

Contributed By: Tanya | See all of Tanya's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
  24 Bars
Growing up we looked forward to Christmas and to the Blitz Kuchen that Grandma and Mom would make. Now I continue the tradition of making these little cakes loaded with almonds and meringue! Great as little cakes with tea or coffee or on a cookie tray.
RECIPE INGREDIENTS
BOTTOM/CAKE LAYER
1-cup butter, unsalted
1-cup white, granulated sugar
4 beaten egg yolks (large eggs)
1-teaspoon salt, kosher (1/2 tsp.table salt)
3 cups cake flour
2 egg whites, beaten
1 tsp almond extract
TOPPING
2 egg whites, beaten
1/4-cup granulated sugar
1-teaspoon cinnamon
1 cup blanched and slivered almonds
DIRECTIONS
Cream the butter and sugar together. Stir in the almond extract. Beat egg yolks until thick and lemony colored. Add yolks to creamed sugar mixture and add the salt and flour. Fold in the beaten egg whites. Spread thin on a greased cookie or jellyroll pan. I use shortening. This will look very thin, try to make it even and relax, it puffs up about twice as high as it looks!


TO MAKE TOPPING:


Beat egg whites until stiff, add half of the cinnamon and sugar. Spread on top of the batter. Sprinkle the almonds over the egg white mixture and then sprinkle the remaining cinnamon and sugar over the nuts. Bake at 350 degrees for 30 minutes. Cool 5 minutes and cut into bars. Remove to a rack to finish cooling and store in a tightly covered container for 3 to 5 days.


Amount of servings depends on the size of the bars and the pan. We use a cookie/jelly roll pan and I cut them into about 24 LARGE bars.


Date Added: 02/11/2010
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