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ALMOND HILLS

(Passover Dishes) - (The International Jewish Cook Book)







Roast one-quarter pound of sweet almonds, cut into strips lengthwise in
a spider of heated sugar, not too brown. Beat one-half pound of sifted
powdered sugar and the whites of five eggs to a very stiff froth. Mix
all thoroughly and place teaspoonfuls of this mixture on waxed paper,
and bake a light brown, in slow oven.











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