| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Egg | |
| 1/2 | c | Sugar |
| 1/3 | c | Finely chopped |
| blanched/skinned almonds | ||
| 1/2 | c | All purpose flour |
INSTRUCTIONS
Instructions: Preheat oven to 325F. Beat egg lightly and gradually add sugar. Beat with mixer until light and foamy--about 20 minutes. Add almonds and flour; mix well. Roll dough into finger-thick ropes on a very light floured surface. Flatten slightly with fingertips and cut into 3 inch lengths and place on ungreased cookie sheets. Bake in oven until light brown--about 10 minutes. Remove from cookie sheets and cool completely before storing in airtight containers. Stores 1 to 2 months. Makes 2 dozen cookies. Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996 15:52:55 -0700 From: Gerald Edgerton <jerrye@wizard.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 686
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 186mg
Sodium: 73.3mg
Potassium: 137.9mg
Carbohydrates: 148g
Fiber: 1.7g
Sugar: 100.2g
Protein: 12.7g