Creole Macaroons from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Blanch and wash and dry the Almonds. Then grind (not pound) four ounces. Shred twelve ounces, that is, after skinning, cut the Almonds lengthwise into thin shreds by dividing each Almond into at le...
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Ingredients
- 12 Ounces of Shredded Almonds
- 4 Ounces of Ground Almonds
- 2 Cupfuls of Sugar
- 2 Eggs
- A Cupful of Wheat Flour
- The Zest of 2 Louisiana Oranges
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