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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 Tess M Jul 23, 2009 15 min 30 min 45 min

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