Alphonse Mucha - Biscuits Lefevre-Utile 1897
Biscuits Lefevre-Utile 1897
Alphonse Mucha
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La Belle Cuisine - More Cookie Recipes

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Amaretti Lutzoni

 

 

 

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 Afternoon Tea
Afternoon Tea
Boyer, Richard
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Amaretti Lutzoni
Gourmet July 1992

4 1/2 cups blanched whole almonds (about 1 1/2 pounds)
3 1/2 cups sugar
1 teaspoon freshly grated lemon zest
4 large egg whites
About 80 blanched almond halves or eighty 1/4-inch pieces
of candied orange rind for garnish if desired

In a food processor grind the whole almonds with 3 cups of the sugar and the zest until the mixture is powdery and transfer the mixture to a large bowl. In another bowl beat the whites with a pinch of salt until they hold soft peaks and fold them into the almond mixture gently but thoroughly. (The mixture will have the texture of wet sand.) Form heaping teaspoons of the mixture into balls, roll the balls in the remaining sugar, shaking off the excess, and arrange them about 2 inches apart on buttered and floured baking sheets. Flatten the balls to a 1/2-inch thickness and gently press 1 of the almond halves or pieces of orange rind into each one. Bake the amaretti in a preheated 300-degree F. oven, switching the baking sheets after 15 minutes, for 30 minutes, transfer them to racks, and let them cool. The amaretti keep for 3 weeks in airtight containers. Makes about 80 amaretti.


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Two Amazing Almond Cookies (Julia Child) 
Spiced Almond Biscotti

 

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