1 teaspoon baking powder
topping:
slivered almonds, toasted
2 tablespoons butter, melted
1⁄2 cup sugar
1 tablespoon cinnamon
1 egg
Cream butter and sugar, and mix in eggs. Mix baking powder and flour, and add bit by bit to the butter mixture. Shape the dough into 1- to 2-inch cylinders, wrap in waxed paper, and freeze it until ready to bake.
Toast the slivered almonds in a 350-degree oven until golden and fragrant, about 5-7 minutes. Toss with the melted butter, sugar and cinnamon.
Before baking, allow the dough to rest at room temperature for about 20 minutes, and then slice it into very thin rounds (1-2mm thick) and place one inch apart on a parchment-lined cookie sheet. Brush them with the beaten egg, top them with the almond-sugar mixture, and bake in a 350-degree oven until golden, about 8-10 minutes.
HEAVENLY PEACE
Rice pudding with caraway and cinnamon
1 tablespoon caraway seed (ground)
1⁄2 teaspoon cinnamon
9 cups water
1 cup rice flour
2 1⁄2 cups sugar
1 cup walnut halves
1⁄2 cup slivered almonds
1⁄2 cup pine nuts
Combine ground caraway, flour, sugar, cinnamon and water, and simmer slowly for 1 hour. Refrigerate overnight. Soak the nuts overnight in separate bowls in water at room temperature. The next day, serve the pudding with the nuts on top, and sprinkle well with powdered sugar.
*Represents a small change from the print edition.
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