There are…some who believe that it was likely during the Feast of Tabernacles that Jesus was born. While we celebrate Christ’s birth on December 25, most scholars acknowledge that this tradition was begun in the fourth century AD by the Roman Catholic Church and that the exact day of Jesus’ birth is unknown. Some of the evidence that Jesus might have been born earlier in the year during the Feast of the Tabernacles includes the fact that it would be unlikely for shepherds to still be in the field with their sheep in December, which is in the middle of the winter, but it would have been likely they were in the fields tending sheep at the time of the Feast of Tabernacles. The strong possibility that Jesus was born at the time of the Feast of Tabernacles is also seen in the words John wrote in John 1:14. “And the Word became flesh and dwelt among us, and we beheld His glory, the glory as of the only begotten of the Father, full of grace and truth.” The word John chose to speak of Jesus “dwelling” among us is the word tabernacle, which simply means to “dwell in a tent.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		Ew, Text, Import	1	Servings

INGREDIENTS

1 1/4	c	Blanched and lightly toasted almonds
3/4	c	Powdered sugar
2	ts	All-purpose flour
2	lg	Egg whites
1/3	c	Granulated sugar
1	ts	Grated lemon zest
1	ts	Almond extract

INSTRUCTIONS

In a food processor, grind the almonds to a powder by pulsing off and on to
keep the powder loose. Mix the almonds with the powdered sugar and flour.
In a separate a bowl, beat the egg whites to soft peaks. Gradually beat in
the granulated sugar until stiff. Fold in the lemon zest and almond
extract. Pipe the mixture with a pastry bag using a round 1/4-inch tip into
1 1/2-inch rounds onto baking sheets lined with lightly buttered waxed
paper or parchment. Bake in a preheated 275-degree oven for 1 hour,
checking to make sure the amaretti don't brown. Turn off the oven and let
the amaretti dry out for an additional hour--they should be very crisp.
Store them in an airtight container in the refrigerator or freezer.
Yield: Approximately 24 cookies
Recipe By     :COOK'S CHOICE SHOW #CH1215
Posted to MC-Recipe Digest V1 #250
Date: Fri, 18 Oct 1996 12:45:37 -0400
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“There’s a limit to God’s patience”