| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | cn | (8 oz) almond paste |
| 2 | Egg whites | |
| 1 | ds | Salt |
| 1 | ts | Vanilla |
| 1 | c | Confectioner's sugar |
| Sliced almonds |
INSTRUCTIONS
Grease and flour cookie sheet. Tap off excess flour. Break up paste into blender. Add egg whites, salt and vanilla and beat at low speed until smooth. Slowly add sugar and continue to blend until dough forms. Place rounded spoonful onto greased cookie sheet and bake at 325 for 20 minutes. Yield: 36 Posted to JEWISH-FOOD digest V97 #229 by [email protected] (Lisa Montag) on Aug 11, 1997
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