| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 250 |
g |
Ground almonds |
| 200 |
g |
Castor sugar |
| 4 |
|
Egg whites |
| 1 |
|
Lemon, grated rind of |
| 1 |
|
Egg white |
| 100 |
g |
Flaked almonds |
| 50 |
g |
Granulated sugar |
| 1 |
tb |
Water |
INSTRUCTIONS
TOPPING
('Female Magazine' Cookbook)
Directions: In a mixing bowl, mix the ground almonds with the sugar, egg
whites, and lemon rind. Place the bowl in a saucepan filled with boiling
water. Stir the mixture continuously for about 15 mins to form a sticky
dough. Cool and chill.
Knead the dough, form a roll and cut about 2 dozen pieces. Shape into
cresents and brush with egg whites. Scatter the almond flakes over each
cresent and gently press the flakes in so that they stick to the cookies.
Place cresents on a greased baking tray and bake in a moderately heated
oven (*sorry* this is what the book says! - maybe 350 deg F?) for about 20
minutes.
Mix the sugar and water and simmer for a while. Brush the cookies with this
glaze 5 minutes before the end of baking time. Remove from the oven and
cool on a wire rack.
Posted to EAT-L Digest 12 Sep 96
From: Serene Ong <sereneo@INFO.BISHKEK.SU>
Date: Fri, 13 Sep 1996 19:02:05 +0700
A Message from our Provider:
“If God is your Copilot – swap seats!”