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6
servingsMedium
By Jayne Cohen
Published 2000
Around Passover at our house macaroons tend to proliferate like wire coat hangers from the dry cleaners. In addition to the ones I make, there are the cakey commercial variety I purchase from my nephews, who peddle Passover sweets as a fund-raiser for their school. A luscious fruit crumble is a fresh way to make use of the leftovers, and other suggestions follow this recipe (see Cook’s Note).
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