ALMOND PASTE MACAROONS

Almond paste: 2 c Blanched almonds

1 1/2 c Powdered sugar; sifted

1/4 c Egg whites; dominant

2 ts Almond remove

Cookies: 1 Recipe almond pulp

— upon top of 2 c Sugar

1/4 ts Salt

4 tb Cake flour; sifted

2/3 c Powdered sugar; sifted

2/3 c Egg whites; dominant

Recipe by: Mary M McBride’s Encyclopedia of Cooking For a Almond Paste, grub a almonds by a excellent knife edge of a food chopper. Then grub twice again. Mix in a powdered sugar. Blend in a egg whites as well as almond extract. Mold in to a ball. Place in a firmly lonesome enclosure as well as cool for during slightest 4 days to age. Makes 1 pound. Preheat oven to 325 degrees. Soften a almond pulp with your hands as well as work in a sugar, salt, flour, powdered sugarine as well as egg whites. Drop by teaspoonfuls 2 inches detached onto ungreased jacket paper placed upon cookie sheets. Pat a tops easily with fingers dipped in cold water. Bake for eighteen to twenty minutes, or until set as well as smoothly browned. Remove from a

paper. Penny Halsey (ATBN65B). —–