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  • 2 eggs
  • 2 Tbsps cream
  • 1/2 lb sugar
  • 1 lb flour, sifted
  • 1 lb washed butter
  • For the spread:
  • 1/2 lb powdered sugar
  • 1/2 lb almonds, blanched, ground & mashed
  • 3 egg whites, stiffly beaten
Stir together the eggs, cream and sugar for half an hour. Mix in the butter and sifted flour alternately. Roll out thin. Cut in long strips 1 1/2 inch wide. Bake to a light yellow color. Cool slightly and put on the spread.

To make the spread, mix the mashed almonds with the sugar. Slowly stir in the egg whites.

Dry the cakes in a slightly warm oven.
Submitted by Tess M Oct 18, 2009 16 min 60 min 76 min


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