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Almond Macaroons

  • 1 pound almonds
  • Rose water or oil of lemon
  • 1 pound of white sugar
  • 4 eggs
Take 1 pound almonds, blanch them and pound to a paste with a little rose water or oil of lemon; add 1 pound of white sugar, and the well-beaten whites of 4 eggs. Bake in drops or small cakes on buttered tins in a slow oven to a light brown. Some glaze them with beaten yolk of egg and others dust on sugar before baking them. Keep in tightly closed tin boxes or glass jars.
Submitted by Cassyjean - Torrington, CT Nov 29, 2009
15 min 30 min 45 min


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