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CINNAMON STICKS

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







Grate one-half pound of almonds, beat the whites of four eggs to a stiff
froth, add gradually one pound of pulverized sugar and a tablespoon of
cinnamon. Roll out this dough into half finger lengths and about as
thick as your little finger. Bake, and when done ice each one with
boiled frosting.











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