Ingredients
2 tablespoons chopped candied orange peel2 tablespoons chopped candied lemon peel4 teaspoons water1 teaspoon rum extract1/4 teaspoon almond extract1/4 teaspoon vanilla extract2-1/2 cups all-purpose flour3/4 cup sugar1/2 cup ground almonds2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon ground mace1/8 teaspoon ground cardamom5 tablespoons cold butter, divided1 cup 4% cottage cheese2 large eggs, room temperature, beaten1/2 cup golden raisins1/2 cup dried currants2 teaspoons confectioners’ sugar
Preparation
In a small bowl, combine the candied peel, water and extracts; set aside. In a large bowl, combine the flour, sugar, almonds, baking powder, salt, mace and cardamom. Cut in 4 tablespoons butter until mixture resembles fine crumbs.
Stir in the cottage cheese, eggs, raisins, currants and candied peel mixture; form into a ball. Turn onto a floured surface; knead 5 times. Roll dough into a 10x8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal.
Place on a greased baking sheet; curve ends slightly. Melt remaining butter; brush over dough. Bake at 350° for 45-50 minutes or until golden brown. Cool on a wire rack. Dust with confectioners’ sugar.
