Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Whites 2 eggs.
  • ¾ cup powdered sugar.
  • 2 oz. almonds, blanched and finely chopped.


Beat whites of eggs until stiff, add sugar gradually, then almonds. Roll paste and cut in strips three and one-half inches long by one and one-half inches wide. Spread with mixture; avoid having it come close to edge. Dust with powdered sugar and bake fifteen minutes in moderate oven.