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16 to 18
( 2½ inch ) cookiesMedium
By Carol Field
Published 1997
Maria Andriani started making these phenomenal lemon-flavored almond cookies to use up leftover egg whites, but the results are much greater than the inspiration would imply. They are more than a delicious twist on traditional meringues and they are certainly more than compensation for a surfeit of egg whites. I prefer baking lots of tiny cookies in petit four cups, but
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