Rye Bread Torte No. 3

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 9 oz. almonds, grated and unblanched
  • 1 oz. bitter almonds, blanched and grated
  • ¾


Stir in yolks of eggs until thick and lemon colored, add sugar gradually and continue beating; add almonds, rind and juice of lemon. Add bread and spices and the whites of 12 eggs, beaten stiff and dry.

Bake in a moderate oven one hour or over. Remove from oven. Next day, if desired, sprinkle 2 tablespoons</