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ALMOND MACAROONS WITH FIGS

(Cookies) - (The International Jewish Cook Book)







Beat stiff the whites of three eggs, add one-half pound of sugar, and
one-half pound of finely cut figs, one-half pound of either blanched
almonds cut into long slices, or cut up walnuts. Heat a large pan, pass
ironing-wax over surface, lay in waxed paper, and drop spoonfuls of
mixture on paper, same distance apart. Bake very slowly in very moderate
oven. Remove and let cool; then take paper out with the macaroons, turn
over and place hot cloths on wrong; side, when cakes will drop off.











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