Almond Cakes
- 1/2 lb almond paste
- 1/2 cup confectioners' sugar
- Egg white
- Blanched almonds
Put almond paste and confectioners' sugar through a puree strainer. Work with spatula until well blended. Add just enough unbeaten egg whites to make mixture of such a consistency that it may be easily formed into balls. Roll each ball in slightly beaten egg white. Press 2 balls together for each cake. Where balls are joined, insert in each ball 1/2 a blanched almond. Bake in a very slow oven at 250 degrees F.
Submitted by Jul 23, 2009
15 min
30 min
45 min