Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • ¼ lb. almond paste.
  • 2 oz. confectioners’ sugar.
  • White 1 sma

Method

Mix same as Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from roll three-fourths inch long. Roll each separately in chopped nuts, at the same time shaping to form a crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool and frost with Confectioners’ Frosting, made thin enough to apply with a brush, and flavored