The 1918 Fanny Farmer Cookbook

Creole Kisses

/2 lb. Jordan

almonds

Whites 4 eggs

/4 cup boiling

water

1/4 cups powdered

sugar

/2 cup sugar

/2 teaspoon vanilla

/4 teaspoon salt

Blanch almonds, finely shred one−half of them, and dry slowly in oven. Put water and sugar

in a

saucepan, and as soon as boiling−point is reached, add remaining almonds, and cook until the

syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat

whites

of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with

shredded almonds, sift sugar over them, and bake in a slow oven twenty−five minutes.

Chapter XXIX − PASTRY DESSERTS

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