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1/2 c. orange juice
2 c. blanched almonds
1 c. sugar


Blend 1 cup almonds and sugar and orange juice until nuts are very fine. Blend remaining almonds until very fine. Knead together, cover with dampened cheesecloth, and store in an airtight container in the refrigerator.

1/2 lb. almond paste

1 c. sugar

3 egg whites

2 tbsp. cake flour

1/8 tsp. salt

1/3 c. confectioners' sugar

Preheat oven to 300 degrees. Cover cookie sheet with parchment or brown paper. By hand or the food processor, soften the paste. Gradually blend in granulated sugar and egg whites. Mix in confectioners' sugar, flour and salt. Drop by teaspoon fulls onto paper covered sheets. Cover and let stand 30 minutes. Bake 25 minutes. Lay the paper linings on a damp cloth, cool and peel off the macaroons.

4 eggs

2 c. sugar

1 qt. sweet milk

2 doz. almond macaroons

1 pkg. plain gelatin

Heat milk in a double boiler. Add egg yolks to milk. Mix gelatin and pour into hot mixture. Beat egg whites until stiff. Pour over egg mixture. Crumble macaroons into flat dish, pour hot mixture over this. Let congeal and serve with whipped cream.

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