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Carte de Bucate Italiana

Carte de Bucate Italiana

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Published by Monica Dima

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Published by: Monica Dima on Feb 05, 2012
Copyright:Attribution Non-commercial

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05/15/2013

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(Sardinian Macaroons)

MAKES ABOUT 1 POUND

183

3/4 pound almonds
3/4 pound confectioners (icing) sugar
4 egg whites, stiffly beaten
Juice of one lemon

Blanch almonds in boiling water 1 minute. Drain, cool and peal. Spread on baking sheet and
dry out in cool oven 15 minutes, turning them from time to time; do not allow to color. Cut into
slivers. Fold sugar into beaten egg whites together with almonds and lemon juice. Cover baking
dish with (grease proof wax paper and place spoonfuls of the mixture on it, spaced well apart.
Bake in slow
(325 ) oven about 25 minutes or until macaroons are lightly colored. Allow to cool before
detaching from wax paper.

EP,NESTO STELLE
GALLO d'ORO, piazza d'Italia, 3, Sassari, Italy

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