SC - uses for leftover almond crumbs?

[Brian L. Rygg or Laura Barbee-Rygg]

> 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


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