Yield: 45 Cookies
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Whole raw almonds (sweet almonds, if available) |
| 5 cups | Confectioners' sugar |
| 2 \N | Egg whites |
Blanch almonds and let dry overnight. Preheat oven to 325F. Grind the almonds very fine, sift sugar over the ground almonds, and add egg whites.
On a board lightly dusted with confectioners' sugar, knead dough to a stiff paste. Add more egg whites if necessary. Shape into a roll and, working with pieces the size of a walnut, roll each piece into a rope ½ inch thick. Form into rings, crescents, hearts, bow knots, and pretzels.
Bake on greased cookie sheets until slightly browned, about 15 minutes.
Yield: 45 cookies Typed in MMFormat by cjhartlin@... Source: The New Settlement Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 16, 1999