Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 10 oz. almond paste.
  • 5 oz. confectioners’ sugar.
  • White 1 egg.
  • ½ teaspoon cinnamon.


    Mix same as Macaroons. Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat and roll one-fourth inch thick, using a rolling-pin. After rolling, the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup confectioners’ sugar beaten together until stiff enough to spread. Cut in strips four inches long by three-fourths inch wide. This must be quickly done, as a crust soon forms over frosting. To accomplish this, use two knives, one placed through mixture where dividing line is to be made, and the other used to make a clean sharp cut on both sides of first knife. Knives should be kept clean by wiping on a damp cloth. Remove strips, as soon as cut, to a tin sheet, greased with lard and then floured. Bake twenty minutes on centre grate in a slow oven.