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DATE MACAROONS

(Cookies) - (The International Jewish Cook Book)







Stone thirty dates; chop them fine. Cut one-half pound of almonds
lengthwise in slices, but do not blanch them. Beat the whites of two
eggs until foamy, add one cup of powdered sugar, and beat until stiff;
add the dates, then the almonds, and mix very thoroughly. Drop mixture
with teaspoon in small piles on tins, one-half inch apart. Bake thirty
minutes in a very slow oven or until dry. They are done when they leave
the pan readily.











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