| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
Candy |
24 |
Servings |
INGREDIENTS
| 1 |
cn |
Sesame tahani |
| 2 |
|
Egg whites; beat into stiff peaks |
| 1 |
c |
Almonds or pistachios; sliced (unsalted) |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
| 1/4 |
ts |
Vanilla crystals (see note) or |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
SYRUP
From: annminer@nauticom.net (Ann Miner)
Date: 25 May 1995 20:12:00 -0600
NOTE: Sold at Greek food stores.
Boil syrup ingredients until very thick, about 15 to 20 minutes (hard ball
stage). Cool slightly before using. With an electric mixer, beat sesame
tahini until smooth and creamy and the oil is completely absorbed. Gently
fold in egg whites. Mixture will get stiff and pull away from bowl. Slowly
add 3/4 cup syrup. Fold in the nuts, then stir in the remaining cup of
syrup a little at a time. Tranfer mixture to a loaf pan. Cover and
refrigerate for 3 days before unmolding. Will keep for 6 months in
refrigerator. Olivia Liebermann
REC.FOOD.RECIPES ARCHIVES
/CANDY
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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