| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
60 |
Servings |
INGREDIENTS
|
|
Almond paste: |
| 2 |
c |
Blanched almonds |
| 1 1/2 |
c |
Powdered sugar — sifted |
| 1/4 |
c |
Egg whites — unbeaten |
| 2 |
ts |
Almond extract |
|
|
Cookies: |
| 1 |
|
Recipe |
| 2 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 4 |
tb |
Cake flour — sifted |
| 2/3 |
c |
Powdered sugar — sifted |
| 2/3 |
c |
Egg whites — unbeaten |
|
|
Almond paste — above |
INSTRUCTIONS
For the Almond Paste, grind the almonds through the finest blade of a food
chopper. Then grind twice again. Mix in the powdered sugar. Blend in the
egg whites and almond extract. Mold into a ball. Place in a tightly covered
container and refrigerate for at least 4 days to age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste with your hands and
work in the sugar, salt, flour, powdered sugar and egg whites. Drop by
teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie
sheets. Pat the tops lightly with fingers dipped in cold water. Bake for
18 to 20 minutes, or until set and delicately browned. Remove from the
paper.
Recipe By : Mary M McBride's Encyclopedia of Cooking
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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