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Categories:
flour sugar unsalted butter salt lemon zest lemon juice egg yolks egg yolks sugar lemon juice heavy cream butter blanched vanilla
Viewed: 9 - Published at: 6 years agoIngredients
- 4 cups sifted all-purpose flour
- 6 tablespoons sugar
- 34 lb unsalted butter, softened
- 1 teaspoon salt
- 4 teaspoons of grated lemon zest
- 3 teaspoons fresh lemon juice
- 6 hard-boiled egg yolks, mashed
- 4 raw egg yolks
- 2 cups granulated sugar
- 2 teaspoons lemon juice
- 12 cup heavy cream
- 12 lb unsalted butter
- 3 cups blanched sliced and toasted almonds (about 10 oz.) or 3 cups hazelnuts (about 10 oz.)
- 2 teaspoons pure vanilla extract
Method
- Put the flour and other dough ingredients in a mixing bowl.
- With your hands, slowly work to mix the flour into the other ingredients, making an orange ball of dough.
- When everything is mixed smoothly, spread dough on a lightly greased 11 x 16-inch jelly roll pan.
- Place in the refrigerator to cool as you make the topping.
- Get a heavy saucepan and combine sugar and lemon juice.
- Stir over low heat until the sugar is melted.
- Add the butter and cream, stirring, until the mixture boils.
- Continue to stir until smooth.
- Add the nuts of your choice, the vanilla extract, stir gently, and set aside to cool.
- Take jelly roll pan with dough out of refrigerator and bake it in a preheated oven at 325 F for 20 minutes.
- Remove pan from oven, spread butter crunch topping over dough, and bake an additional 10 minutes, or until top is bubbling.
- Remove from oven, cool, and cut into 70 small bars with a greased knife.
