Icing for Almond Cakes from The Christmas Cook: Three Centuries of American Yuletide Sweets by Willi
Beat the egg yolks and water, then sift in the confectioners’ sugar. Beat until the icing becomes thick and batterlike. If you prefer, you may at this point flavor it with almond extract or...
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Cooking tools:
- Mixing bowl
- Whisk
- Sifter
- Paintbrush
- Baking sheet
- Oven
- Chef's knife
- Cutting board
Ingredients
- ½ pound finely chopped blanched almonds
- Almond extract or rosewater (optional)
- ¾ cup confectioners’ sugar
- 2 tablespoons water
- 2 egg yolks
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