Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Crescents
  Almond Macaroons Cinnamon Bars  
CONTENTS · BIBLIOGRAPHIC RECORD

Crescents

1/2 lb. almond paste
Almonds, blanched and finely chopped
2 ozs. confectioners’ sugar

White 1 small egg

Mix same as Macaroons. Shape mixture, which is quite soft, in a long roll. Cut pieces from roll three-fourths inch long. Roll each separately in chopped nuts, at the same time shaping to form a crescent. Bake twenty minutes on a buttered tin sheet in a slow oven. Cool, and frost with Confectioners’ Frosting, made thin enough to apply with a brush, and flavored with lemon juice until quite acid. Other nuts may be used in place of almonds.


CONTENTS · BIBLIOGRAPHIC RECORD
  Almond Macaroons Cinnamon Bars  
 
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