SC - ONCE AGAIN: PRECEDELLA MADE OF ALMONDS

[Elaine Koogler]

I also found out that the Bakers Catalogue carries a finely grained sugar that
could be used that does not contain any extra ingredients...you might check with
them.

Kiri

harper at idt.net wrote:

> Kiri said:
> > Seems to me I heard somewhere that if you put regular granulated sugar in a
> > food processor or blender, you could reduce it to a finer grain
>
> I have done this.  It doesn't come out as powdery as confectioner's sugar or
> the other ultra-fine sugars, but it does work.
>
> Brighid
>
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