Nut Roll
Sift together 2 cups flour, 1 teaspoon double-action baking powder, and 1 teaspoon salt. Add ½ cup grated Cheddar cheese and cut in ½ cup butter. Add ½ cup cream and work the ingredients into a smooth dough. Chill it for ½ hour.
Mix together 1 egg, 6 stuffed green olives, finely chopped, 4 anchovies, washed, dried, and finely chopped, 1 cup chopped almonds, and ½ teaspoon salt. Roll the dough on a lightly floured board into a rectangle about ¼ inch thick and spread it with this filling. Roll it up and chill for 15 minutes. Brush the roll with an egg yolk beaten with 1 teaspoon water and bake it in a slow oven (300° F.) for 30 minutes.Brush it again with egg and sprinkle it with grated Parmesan cheese and with blanched slivered almonds—about ½ cup of each. Bake the roll 15 minutes longer and slice and serve it hot.
Salzstangen(Salt Sticks)
Sift together 1 ½ cups flour, ¼ teaspoon double-action baking powder, and ½ teaspoon salt. Cut in ½ cup less 2 tablespoons butter, add 2 egg yolks and ¼ cup heavy cream, and work the ingredients quickly into a smooth dough. Chill it for at least 2 hours. Break off pieces of dough the size of walnuts and roll these out on a lightly floured board into pencil-thin sticks about 14 inches long. Paint them with an egg yolk beaten with 1 teaspoon water and sprinkle them with freshly ground salt and caraway, poppy, or celery seeds. Bake the sticks on an unbuttered baking sheet in a moderate oven (350° F.) for 15 minutes. The sticks should be pale in color though the ends will brown. They will loosen from the baking sheet when they are done. Makes about 30.
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