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Almond Cheesecakes

  • 1/2 lb Jordan almonds
  • Rose water
  • 6 egg yolks
  • 2 egg whites
  • 1/2 lb white sugar
  • Powdered mace
  • 10 ounces butter
  • Lemon peel, grated
  • Paste
Soak the almonds in cold water all night. The next morning, blanch them in cold water and then lay on a clean cloth to dry. Beat them fine in a marble mortar with a little rose water.

Beat and strain the egg yolks and whites. Add sugar and a little powdered mace. Rub all well together in the mortar.

Melt the butter. Add a grated lemon peel. Mix with the rest of the ingredients.

Fill the pans after putting a paste at the bottom. Small tin shapes are best for cheesecakes.
Submitted by Tess M Feb 1, 2010 15 min 30 min 45 min

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