Izinkomishi ezi-1 1/3 ufulawa owenzelwe konke
1/2 cup unsalted butter, cold
1 tbsp ushukela
1 / 4 tsp usawoti
1 isikhuphasha seqanda
1 to 2 tbsp ice water
1 cup cranberry sauce
3/4 cup raspberry jam
Iqanda eli-1 elimhlophe
1 inkomishi ushukela oluyimpuphu
2 tbsp almond meal (almonds are not nuts, although some nut allergy sufferers are also allergic to almonds)
flaked or shredded coconut (unsweetened, organic is preferred)
Preheat oven to 350º F
Place the flour, butter and sugar in a bowl, then cut in the cold butter with two knives, until pieces are very small.
Now, rub the butter into the dry ingredients with your fingers until the mixture is very crumbly, then add the egg yolk and a tablespoon of ice water and mix well.
If the dough doesn't come together easily, add more water, but do not overwork the pastry dough or else it will become tough.
Divide the dough into halves and shape into long sausages, then place on flour dusted surface to roll out to about 1/4" thick and 3" wide, and the length of the cookie sheet. Raise edges of pastry a little all the way around the perimeter (so the fruit filling will be contained). Place both bases onto Silpat or parchment lined cookie sheet.
Mix the cranberry sauce and jam together until well combined, and spread evenly and not too thickly, on top of both bases.
Beat the egg white in a medium bowl until thick and foamy.
Add the powdered sugar and almond meal and mix well.
Spread carefully over the cranberry-raspberry filling. Sprinkle with coconut.
Place on bottom rack of oven and bake for 20 minutes, then turn 180º and place tray in center of oven for another 10 to 15 minutes, checking every 5 minutes, so that the coconut doesn't burn. It the coconut is turning too dark, cover loosely with a sheet of aluminum foil.
Remove from oven. Slice into 1" pieces while still warm and before removing from the tray. Move to cooling rack with metal spatula. Store in airtight tin for up to 5 days.