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ALMOND TEA-CAKES

(General Remarks.) - (The Jewish Manual)







Take half-a-pound of flour, three ounces of which are to be put aside
for rolling out the cakes, the other five ounces, with a quarter of
a pound of fresh butter, are to be set before the fire for a few
minutes; after which mix with it half a pound of sugar, a quarter of a
pound of sweet almonds, chopped fine, and a couple of eggs; make these
ingredients into thin cakes, and strew over them ground almonds and
white sugar, and bake in a brisk oven.











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