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HUNGARIAN ALMOND COOKIES

(Cookies) - (The International Jewish Cook Book)







Scant one-quarter of a pound of almonds, blanched and grated; scant
one-half pound of sweet butter; not quite three-quarters of a pound of
flour; a little sugar and a pinch of salt, and two yolks. Mix this well,
pound the dough well with the rolling-pin, then roll out not too thin.











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