{"id":7646,"slug":"almond-sticks-fleischig","title":"ALMOND STICKS--FLEISCHIG","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half glass of fat","two eggs","four cups of flour","two teaspoons of baking-powder","one cup of water","one-half cup of sugar","Two cups of sugar","two teaspoons of cinnamon","one-half pound of grated almonds","one-half pound of small raisins (washed)","melted fat"],"ingredients_norm":["fat","egg","flour","baking powder","water","sugar","cinnamon","almond","raisin"],"steps":["Take one-half glass of fat, two eggs, four cups of flour, two teaspoons of baking-powder, one cup of water, one-half cup of sugar; knead lightly, and roll out not too thin.","Mix two cups of sugar with two teaspoons of cinnamon; one-half pound of grated almonds, one-half pound of small raisins (washed). Reserve one-half of the sugar and cinnamon, the nuts and raisins.","Brush the dough with melted fat and sprinkle with almonds and sugar.","Put a little of the almond and raisin mixture around the edge and roll around twice.","Cut in small pieces, brush every piece with fat, and roll in the sugar and almonds which has been reserved for this purpose.","Place in greased pan and bake in hot oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w84:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"01ac841ef1706e6d91ef216d830712b9f6c8e250006aa7257e0fedadbc10733f","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/almond-sticks-fleischig"}