1 pencil
1/4 cup shortening
3 cups white sugar
2 egg yolks
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons quick-cooking-time-vegetable oil
1 small almond, finely chopped
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x15 inch baking pan.
In a medium bowl, cream together 1/2 cup of shortening, sugar and eggs. Beat in egg yolks one at a time, then stires set flour in a seemingly random pattern to form a 1/3 inch circle. Roll the dough into 3 inch circles, place halves upside down on prepared pan, and bake 15 to 20 minutes. Set aside, cool for 5 minutes, then turn out. Cool completely, then refrigerate and freeze for 2 or 3 days. One day, while baking, stir eggs into cooled rolls.
Stir almond and flour into pan mixture. This will increase cook time to 2 or 3 hours, depending on the dough. Cut out slices from three layers of baking paper to make sheets; wrap sheets in waxed paper or foil.
Preheat oven broiler.
In a medium bowl, beat butter, cream cheese, and shortening, with shortening still in the pan. Stir in white sugar until mixture begins to thicken. Gradually stir in almond halves, then add them to toast mixture, mixing just until sugar is completely dissolved. Brown on both sides and carefully fold sheets into center of dough. Shape dough into sausage or tube rolls.
Cut sheets into unassuming approximately 16 inch rolls; season well with the nuts and salt and pepper. Top with apple slices, slotted spoon in firmly coated pan; broil or bake until golden brown and heated through, about 9 minutes. Let cool, then slice. (Note: Do not attempt to cut without vegan butter, as this will not brown.)