SC - uses for leftover almond crumbs?

[Sharon R. Saroff]

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 09:37 PM 8/29/99 -0500, you wrote:
>Greetings Sindara,
>
>Thanks for posting this recipe. I guess you can forget my earlier message
>requesting it. :-) I would not have thought of beating the egg whites, so
>I guess I really did need the directions.
>
>Stefan
>
>> Date: Sun, 29 Aug 1999 18:08:53 -0500
>> From: "Sharon R. Saroff" <sindara at pobox.com>
>> Subject: Re: SC - uses for leftover almond crumbs?
>> 
>> 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
>> 
>> 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
>
>-- 
>Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>Mark S. Harris             Austin, Texas           stefan at texas.net
>**** See Stefan's Florilegium files at:
>         http://lg_photo.home.texas.net/florilegium/index.html ****
>
>

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