VOLUME 1 - Kilimanjaro Foods

325F Whisk the egg white with the salt. Coarsely chop the almonds or
crush with rolling pin. Brush the cookie tops with egg wash and
sprinkle with crushed almonds. Bake until cookies are dry and very
lightly browned (12-15 min.) If baking two sheets at the same time, switch
them after 6 min to ensure even cooking. Cool cookies on the baking sheet
Bring 1/2 C jam to a boil in a small saucepan, and simmer until
slightly thickened (5-8 min) Brush the cookie bottoms with the jam,
and top with the cookie rings. Dust with confectioners' sugar. Use a
small spoon or pastry bag fitted with a 1/4" tip to fill the holes
with the remaining jam.
Raspberry-Blueberry Kuchen
15 Servings
1 3/4 c all-purpose flour
6 T sugar
2 1/4 t baking powder
1/4 t salt
1/4 t cinnamon,Ground
1/8 t nutmeg,Ground
7 T skim milk
3 T vegetable oil
1 T vanilla extract
1 egg -- lightly,Beaten
1 vegetable cooking spray
2 c fresh raspberries
1 c fresh blueberries
3 T sugar
1/2 c red currant jelly --,Melted
Combine first 6 ingredients in a large bowl; make a well in
center of mixture.
Combine milk and next 3 ingredients; stir well. Add to dry
ingredients, stirring just until moistened. Spread batter evenly in a
thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with
cooking spray. Scatter fresh raspberries and blueberries over batter;
sprinkle with 3 tablespoons sugar.
Cover and bake at 350 deg for 25 minutes. Uncover and bake an
additional 15 minutes or until a wooden pick inserted in center comes
out clean. Spoon melted jelly over kuchen. 15 servings