Almond Paste
- Ingredients:
- 6 oz Ground Almonds 3 oz Caster Sugar 3 oz Icing Sugar 1 ts Lemon Juice 1
- Egg Yolk
- Few drops of Almond Essence
- Directions:
- To make the almond paste: Sift the ground almonds and sugars together. Add
- the remaining ingredients, mix well and knead lightly on a board.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Paste Macaroons
Categories: None
Yield: 60 Servings
Almond paste:
2 c Blanched almonds
1 1/2 c Powdered sugar -- sifted
1/4 c Egg whites -- unbeaten
2 ts Almond extract
Cookies:
1 Recipe
2 c Sugar
1/4 ts Salt
4 tb Cake flour -- sifted
2/3 c Powdered sugar -- sifted
2/3 c Egg whites -- unbeaten
Almond paste -- above
For the Almond Paste, grind the almonds through the finest blade of a food
chopper. Then grind twice again. Mix in the powdered sugar. Blend in the
egg whites and almond extract. Mold into a ball. Place in a tightly covered
container and refrigerate for at least 4 days to age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste with your hands and
work in the sugar, salt, flour, powdered sugar and egg whites. Drop by
teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie
sheets. Pat the tops lightly with fingers dipped in cold water. Bake for
18 to 20 minutes, or until set and delicately browned. Remove from the
paper.
Recipe By : Mary M McBride's Encyclopedia of Cooking
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
---------- Recipe via Meal-Master (tm) v8.05
Title: Almond Paste Macaroons
Categories: None
Yield: 60 Servings
Almond paste:
2 c Blanched almonds
1 1/2 c Powdered sugar -- sifted
1/4 c Egg whites -- unbeaten
2 ts Almond extract
Cookies:
1 Recipe
2 c Sugar
1/4 ts Salt
4 tb Cake flour -- sifted
2/3 c Powdered sugar -- sifted
2/3 c Egg whites -- unbeaten
Almond paste -- above
For the Almond Paste, grind the almonds through the finest blade of a food
chopper. Then grind twice again. Mix in the powdered sugar. Blend in the
egg whites and almond extract. Mold into a ball. Place in a tightly covered
container and refrigerate for at least 4 days to age. Makes 1 pound.
Preheat oven to 325 degrees. Soften the almond paste with your hands and
work in the sugar, salt, flour, powdered sugar and egg whites. Drop by
teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie
sheets. Pat the tops lightly with fingers dipped in cold water. Bake for
18 to 20 minutes, or until set and delicately browned. Remove from the
paper.
Recipe By : Mary M McBride's Encyclopedia of Cooking
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
