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| ALMOND MACAROONS |
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- 1 pound almond paste
- 2 cups sugar
- 1/4 teaspoon salt
- 4 tablespoons all purpose flour
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- 2/3 cup sifted confectioners'
sugar
- 2/3 cup egg whites, unbeaten
(about 6)
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Soften almond paste with the fingers. Work in remaining ingredients.
Place ungreased brown paper on cookie sheets and drob batter,
1 teaspoon at a time, 2 inches apart on it. Pat tops of cookies
lightly with water. Bake at 325° for 18 to 20 minutes until
set and delicately browned. Makes 5 dozen macaroons. Do not
freeze. |
Purchase cookie
cookbooks
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