Ingredients
2 1/2 c. flour
1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. butter
2/3 c. sugar
1 unbeaten egg (reserve 1 Tbsp. egg white for top)
1 tsp. almond extract
1 1/2 c. prepared mincemeat
Method
Sources
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Japanese VG-MAX steel santoku for precision slicing and dicing
Stiff boning blade for precise butchery work
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Sift flour, cinnamon and salt together. Cream the butter and sugar together well. Blend in the unbeaten egg and almond extract. Beat well. Stir in dry ingredients. Mix thoroughly. Roll out half of the dough on greased 10 x 8-inch baking sheet. Spread with 1 1/2 cups prepared mincemeat. Roll out remaining dough to 10 x 8-inches. Invert dough over mincemeat. Brush with reserved egg white, slightly beaten. Sprinkle with 1/2 cup nuts. Bake at 350° for 25 to 35 minutes.