Preparation info

  • Makes about

    6 dozen

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • ¼ pound butter, plus a chunk
  • ¾ cup sugar
  • ½ cup


  1. Melt butter and clarify. Coat cooky sheets with butter. Chill and then coat a second time in the opposite direction. Carefully toast the remaining clarified butter and set aside. Do not let it burn.
  2. Put sugar, almonds, and flour into a bowl. Mix together. Beat whites and salt to a foamy froth. Add dry ingredients and beat. Add the rest of the toasted butter (