Neuremburghs

Ingredients

• 2 eggs
• ½ cup powdered sugar
• ¾ cup flour
• ⅓ teaspoon salt
• ⅓ teaspoon cinnamon
• ⅛ teaspoon clove
• 1 tablespoon orange peel, finely cut
• Grated rind ½ lemon
• ¾ cup Jordan almonds

Steps

1. Beat the whites of the eggs until stiff, and add sugar gradually, continuing the beating. Then add yolks of eggs well beaten, flour mixed and sifted with salt and spices, orange peel, and lemon rind. Blanch almonds, cut in small pieces crosswise, and bake in a slow oven until well browned. Fold into the mixture, and drop by spoonfuls on a sheet dredged with corn-starch and powdered sugar in equal proportions. Bake in a moderate oven.

More recipes with eggs, powdered sugar, flour, cinnamon, cloves, orange, lemon or almonds

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.