SC - Book question - *A Feast for the Eyes*

[Decker, Terry D.]

The recipe is real simple.  Beat the egg whites, sugar and salt until peaks
are forming and fold into the ground almonds.  Spoon onto greased cookie
sheets press down with fork. Bake at 325 for 10-15 min.  Remove with
spatula to racks and cool for 10 min.

When I made these for the dessert competition I also added a 1/2 teaspoon
each of cinnamon and clove to the recipe.

Another recipe from this book that you might like is Mustacudos which are
Rhodian spicy nut balls for Passover.

Combine 2 eggs, 1 cup sugar 1 tsp cinnamon, and 1/2 tsp ground clove. Add 1
1/2 cups ground walnuts and 2 1/2 cups ground almonds to make a dough. Roll
into 1 inch balls and place on greased cookie sheets.  Bake 350 for 10-12
min or until bottoms are golden.  Cool for 10 minutes to set before
removing to racks.

Both have been a big hit here in Ansteorra whenever I have made them.

Sindara


At 04:00 PM 8/29/99 -0600, you wrote:
>> I have a recipe for Murachinos, Turkish almond macaroons that uses 3 cups
>> ground almonds, 3 egg whites, 1 1/2 cups sugar (I use 1 cup) and a pinch
>of
>> salt.  The recipe is out of Sephardic Holiday Cooking by Gilda Angel.  I
>> recently won a dessert competition with these cookies.  They seem to be a
>hit.
>>
>> Sindara
>
>Recipe please.
>
>Raoghnailt
>Stan Wyrm, Artemisia
>rygbee at montana.com
>
>
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
>

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================