3/4 cup of dried damaskos
1/4 cup of warm water
1 cup of wheat flour
1/2 teaspoon of active dry yeast
1/2 cup of unsalted butter or margarine, at room temperature
1 1/4 cups of confectioners' sugar
1/3 cup of wheat flour
1/2 cup of almonds or hazelnuts
2 eggs
1/2 teaspoon of vanilla extract
a pinch of confectioner's sugar
3/4 cup of dried damaskos
1/4 cup of warm water
1 cup of wheat flour
1/2 teaspoon of active dry yeast
1/2 cup of unsalted butter or margarine, at room temperature
1 1/4 cups of confectioners' sugar
1/3 cup of wheat flour
1/2 cup of almonds or hazelnuts
2 eggs
1/2 teaspoon of vanilla extract
a pinch of confectioner's sugar
Mix the warm water with the damaskos and set aside
In a bowl, combine 1 cup of wheat flour with the yeast
Beat the butter or margarine in a blender, along with 1/4 cup of confectioners' sugar, for 30 seconds
Add the flour mixture to the wet ingredients and mix well
Spread this dough onto a square baking dish, about 22 cm, and bake in a moderate oven (170°C) for 25 minutes
Sift 1/3 cup of wheat flour into a bowl
Beat the almonds or hazelnuts in a blender for 5 seconds, then add to the flour
Beat the eggs in a blender for 10 seconds, then add the remaining confectioners' sugar, vanilla extract, and drained damaskos
Beat for 40 seconds
Clean the blender well with a rubber spatula and beat for another 20 seconds
Pour this mixture into the bowl with the flour and nuts, and mix well
Spread this mixture over the previous dough, which has been baked, and bake in a moderate oven (170°C) for an additional 35 minutes
The top layer should be soft
Let it cool for several hours before serving
Sprinkle with confectioner's sugar and cut into 16 squares.
