MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Filbert - Chocolate Bars - BPH
 Categories: Cookie, Dessert, German, Chocolate
      Yield: 24 Bars
 
      1 c  Whole unbleached filberts or
           -almonds
      1    Press-in pastry (see below)
    1/2 c  Butter or margarine
    3/4 c  Sugar
      1 ts Vanilla
      3    Eggs
      2 tb All-purpose flour
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
      2 oz Semisweet chocolate; grated

MMMMM----------------------PRESS-IN PASTRY---------------------------
    3/4 c  All-purpose flour
    1/3 c  Powdered sugar
      4 tb Firm butter or margarine
    1/4 ts Almond extract
      1    Egg yolk
 
  :    Spread filberts in a shallow baking pan and toast in a 350 F
  degree oven for 10 to 12 minutes or until golden beneath skins.  Let
  cool, then rub briskly with a dish towel to remove skins.  Whirl in a
  food processor until finely ground, then set aside.
  
  :    Grease an 8-inch square baking pan.  Prepare pastry; press
  evenly over bottom of pan.  Bake at 350 degrees for 12 minutes or
  until lightly browned.
  
  :    Meanwhile, in a bowl, beat butter and sugar until blended; stir
  in vanilla.  Add eggs, one at a time, beating well after each
  addition. Stir in flour, cinnamon, nutmeg and filberts.
  
  :    Spread mixture evenly over pastry.  Return to oven and bake for
  30 to 35 minutes or until a wood pick inserted in center comes out
  clean. Remove from oven; immediately sprinkle with chocolate.  Let
  stand for 30 minutes, then spread chocolate evenly over surface and
  let cool completely. Cut into 1" x 3" bars.  Makes 24 bars.
  
  To make press-in pastry:  In a bowl, stir together 3/4 cup all-purpose
  flour and 1/2 cup powdered sugar.  With a pastry blender or two
  knives, cut in 4 tablespoons firm butter or margaine until mixture
  resembles coarse crumbs.  Add 1/4 teaspoon almond extract and 1 egg
  yolk, stir until blended. From "The Birmingham Post-Herald", October
  7, 1992. Typos by Jeff Pruett.
  
  From: Jeff Pruett                     Date: 28 May 97 National
  Cooking Echo Ä
 
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