| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
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>
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”