GLACE ALMONDS.
Blanch £lb. of almonds by immersing in boiling water. Lav them on a piece of oiled paper and dry in a slow oven Mtij faintly coloured. Mix 56k. of powdered sugar witb the whites, of two eggs only lightly beaten. If you want clocelate glace almonds, add 2or. of chocolate powder. Dip the almonds m thss ana spread on oiled paper so that they are not in contact, with each other. Dry in a slow oven; in the case of th? sngar almonds until the? hava iuraod ao •opaque white.
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Bibliographic details
New Zealand Herald, Volume LXIII, Issue 19254, 17 February 1926, Page 7
Word Count
92GLACE ALMONDS. New Zealand Herald, Volume LXIII, Issue 19254, 17 February 1926, Page 7
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