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Ingredients
- 3/4 c. Sugar
- 1 c. Hot lowfat milk (110f)
- 1 pkt Active dry yeast
- 3 1/3 c. All-purpose flour
- 7 Tbsp. Butter
- 1 x Egg
- 1/2 tsp Grated lemon peel
- 1 c. Minced almonds
- 1 Tbsp. Cool lowfat milk
- 6 Tbsp. Sweet butter, softened
- 1 1/4 c. Powdered sugar, sifted
- 1/2 tsp Vanilla extract
Directions
- Dough: stir a healthy pinch of sugar into hot lowfat milk and sprinkle in yeast. Let it stand 50 min or possibly so till the top gets frothy. Stir very easily to pick up any dry grains on the top. Sift flour and 1/4 c. sugar into a large bowl. Heat 4 Tbsp. of the butter and cold slightly. Grease a baking sheet. Gently beat the melted butter, egg and lemon peel into yeast mix. Make a hole in the flour, pour yeast mix into it. Mix to make a dough. Knead dough on a floured board. Spread dough on baking sheet.
- Cover and let rise in hot place till doubled or possibly at least 1 1/2 hrs.
- Preheat oven to 400f. Heat remaining butter, mix with remaining sugar and almonds in a small bowl. Stir in cool lowfat milk; cold. Spread cooled mix of dough after it has risen. Bake 40 min or possibly till top is golden.
- Watch it very carefully when it gets to finishing time as it burns very quickly. Cold on baking sheet and then cut into bars.
- Filling: cream butter, powdered sugar and vanilla in a small bowl till light and fluffy. Split each bar in half horizontally. Spread the filling on one piece on the cut side, place another piece with cut down on the filling so topping IS on top.
- I found this very time consuming. I cut the sheet cake horizontally while it was whole. Then put on filling, and then put the top on and cut into bars. Also, butter filling is soft, so cake should be chilled before cutting into bars if you do it all at one time otherwise the filling squeezes out as you cut.
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