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(Pies And Pastry) - (The International Jewish Cook Book)

Line a gem or muffin-pan with rich pie dough; half fill each tart with
any desired preserve, and bake in a quick oven. Beat the whites of three
eggs to a stiff froth and add one-half pound of powdered sugar and stir
about ten minutes or until very light, and gradually one-half pound of
grated almonds. Divide this macaroon paste into equal portions. Roll and
shape into strips, dusting hands with powdered sugar in place of flour.
Place these strips on the baked tarts in parallel rows to cross each
other diagonally. Return to oven and bake in a slow oven about fifteen
minutes. Let remain in pans until almost cold.

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