1 1/4 lb Whole raw almonds (sweet
-almonds, if available)
5 c Confectioners’ sugar
2 Egg whites
Blanch almonds and let dry overnight. Preheat oven to 325F. Grind the
almonds very fine, sift sugar over the ground almonds, and add egg whites.
On a board lightly dusted with confectioners’ sugar, knead dough to a stiff
paste. Add more egg whites if necessary. Shape into a roll and, working
with pieces the size of a walnut, roll each piece into a rope 1/2 inch
thick. Form into rings, crescents, hearts, bow knots, and pretzels.
Bake on greased cookie sheets until slightly browned, about 15 minutes.
Yield: 45 cookies
Yields
45 Cookies