Swedish Macaroons
Swedish Macaroons
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  • 1 1/3 cups blanched almonds, ground
  • 1 1/2 cups confectioners’ sugar
  • 2 egg whites

Pre-heat the oven to 325°F. 

Put the almonds through a grinder twice, the second time with the sugar. 

Using an electric hand mixer, work the mixture until smooth and firm, adding the egg whites gradually. 

Drop teaspoonfuls on well-greased and floured cookie sheets. Decorate with strips of candied orange peel, cherries or nuts. 

Bake for 15 minutes, or until light yellow. 

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