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Skeleton Bones (Cookies)


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Yield: 6 servings

4 lg Egg whites
1 3/4 c Sugar
1 teaspoon Grated orange peel
1/2 teaspoon Baking powder
1 1/2 c Salted almonds
1 3/4 c Flour

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed.

Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough.

On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends.

Bake at 325 for 7-10 minutes. Watch carefully.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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