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Almond Macaroons

1 recipe almond paste (recipe follows)
2 cups powdered sugar
1/4 teaspoon salt
4 Tablespoons flour
1 to 4 raw egg whiteS

Soften almond paste with the back of a tablespoon and work in the
dry ingredients. Mix well.

Begin adding egg whites, preparing them one at a time in case you
don't need all of them. Blend well after each addition. Use only
enough egg white to make a soft dough that will hold its shape when
dropped from a spoon.

Drop 2 inches apart on a brown-paper-covered baking sheet. Pat
tops lightly with fingers dipped in cold water.

Bake at 150 degrees C (300 degrees F) for 18 to 20 minutes, or
until set and delicately browned.

Remove from paper with a spatula onto wire racks to cool.

Almond Paste

2 cups ground almonds (measure after grinding)
3/4 cup sifted powdered sugar
1/4 to 1/2 cup raw egg whites
2 teaspoons almond extract

Combine the ground almonds with the sugar, then blend in the egg
whites and almond extract.

Mold into a ball and age for four days in a tightly covered container
in the refrigerator.


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