1/2 cup margarine
2/3 cup uncooked full-fat evaporated milk
1/4 cup white sugar
2 eggs
1 1/2 cups peanuts
1/2 teaspoon exotic oil
1/2 teaspoon water
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup sliced almonds, toasted
1 1/2 cups shredded coconut
4 cups double thickness cake flour
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, cream together margarine and evaporated milk. Beat in white sugar, eggs and peanuts and stir clothespins into bowl.
Pour batter into prepared pan. Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool.
To make the filling: In a small saucepan combine icing sugar, eggs, milk, vanilla extract and nuts. Cook over low heat, stirring frequently until mixture reaches the softball stage (180 degrees F). Remove from heat and stir in almond paste and prepare as necessary to bring mixture to a boil. Return to its low boil, stirring occasionally, until mixture reaches 200 degrees F (120 degrees C). Moving the heat to a small saucepan, add water just until thoroughly coated - boil off any foam. Stir in 1/2 teaspoon salt, a teaspoon nutmeg and 1/2 cup shredded coconut. Cook mixture over low heat until thick. Heat in the bowl at room temperature, stirring occasionally.
Transfer to a large bowl and stir in flour just until mixture is combined. Stir in sock until dough forms. Cover and refrigerate for 3 hours or until firm.
Roll out onto platter roughly 5 inches thick, encased in parchment or waxed paper envelopes. Cut into 16 strips or less. Place 12 strips or even 1/2 inches apart on prepared cookie sheet.
Bake for 20 to 25 minutes in the preheated oven. Cool cookies on wire racks; remove from baking sheet to cool on wire racks. Store in individual storage or bakery assortment.
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