Mary & Martha's Kitchen Recipe

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Plunder Hornchen Recipe --------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds 1/2 c Sugar 1 Egg; beaten Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook

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<h1>Plunder Hornchen</h1> <h2>Recipe</h2><p> <P>--------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds <P>1/2 c Sugar <P>1 Egg; beaten <P>Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook <div><a href='http://www.maryandmarthaskitchen.com/Plunder_Hornchen/29075/' title='Plunder Hornchen Recipe'>Plunder Hornchen Recipe</a></div>

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