THE COOK
Almond Fingers.—Jib butter, 41b sugar, lib flour, 2 teaspoons 8.P., i cup of cold water, 2 eggs. Method.—Beat butter and sugar, add yolks of two eggs, flour, and powder, with water to mix. Roll out thin and cover with, icing made out of the two whites of the eggs and half a pound of sugar (castor will do). Cover with half a pound of chopped almonds, or pound the almonds finely and mix with icing, cut into fingers, and bake in slow oven for about ten to fifteen minutes. "SUNSET MIST" (13). Lower Hutt. X J
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Bibliographic details
Evening Post, Volume CXIII, Issue 72, 26 March 1932, Page 16
Word Count
98THE COOK Evening Post, Volume CXIII, Issue 72, 26 March 1932, Page 16
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