Poppy-Seed Crunch

Recipe Ingredients

3 tablespoons	45ml	Butter
1/2 cup	99g / 3.5oz	Sugar
2		Egg yolks
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	93g / 3.3oz	Flour - sifted
1/8 teaspoon	0.6ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
2		Egg whites
1 cup	160g / 5.6oz	Brown sugar
1 cup	110g / 3.9oz	Ground poppy seeds

Recipe Instructions

Cream the butter, gradually adding the sugar. Mix in the egg yolks and vanilla. Sift together the flour, salt and baking powder and add to the butter mixture. Pat into an 8-inch-square buttered pan. (The mixture won't hold together when you're handling it, but it will when baked.)

Beat the egg whites until they begin to stiffen, then beat in the brown sugar. Fold in the poppy seeds. Spread over the dough.

Bake in a 350 degree oven 25 minutes or until delicately browned and set. Cool and cut into squares.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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