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Wed, Jun 20, 2018
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Tokaji kifli
Tokaji kifli
1 ½ cup flour
1 stick butter
¼ cup sugar
1 level tsp baking powder
3 egg yolks (save egg whites)
1-2 Tbsp sour cream
lemon juice

Preheat oven to 350 ͦ.

Work butter into flour with a fork.  Mix in the rest of the ingredients except the egg whites.  Make dough and roll out to ¼” thick.

Beat the three egg whites with 1 cup granulated sugar and a ½ tsp lemon juice until stiff.

Spread the egg whites over the dough.  Cut it with a moon-shaped cookie cutter or a round cutter, using only one side, so the cookie will shape like a crescent.  Place on a baking sheet and bake for about 10-12 minutes.

When cookies are cooled, spread one with apricot preserve and top with another piece.

Please note: I roll the dough in a square shape.  This way you will not have too many pieces left, since you cannot work them together with the egg whites on top.

Also if the egg whites are too soft, I beat them over boiling water to make them stiffer.



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