Creole Kisses
Ingredients
- ½ lb. Jordan almonds
- ¼ cup boiling water
- ½ cup sugar
- Whites 4 eggs
- 1¼ cups powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
Steps
- Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water and sugar in a saucepan, and as soon as boiling-point is reached, add remaining almonds, and cook until the syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds, sift sugar over them, and bake in a slow oven twenty-five minutes.
More recipes with almonds, eggs, powdered sugar or vanilla
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.