For : For the dough:
1 : 3/4 c All purpose flour
1/4 : c Finely ground blanched
-almonds : -almonds
1 : ts Grated lemon zest
1/2 : c Confectioners sugar
2 : Sticks unsalted butter,;
-almost : -almost melted
Or : Or the filling you will
-need: : -need:
4 : Eggs,; lightly beaten
2 : c Granulated sugar
1/4 : c Flour
1/2 : ts Baking powder
2 : ts Grated lemon zest
1/3 : c Fresh lemon juice
Candied : Candied violets for garnish,
-optional : -optional
0: Mix all ingredients (except those for glaze) together in the order given
1: Put the mixture in greased loaf pan
2: Bake 45 mintues to 1 hour at 350 degrees
3: After removing from the oven, glaze the top with mixture of confectioner's sugar and lemon juice while the bread is still hot
4: Serves 8 to 10
5: Excellent for a brunch or teatime
6: SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman