Ingredients
- 15 long (inches)
- 3 eggs
- 2 baking shee mix flour
- 2 rolls
- 1 1/2 in diameter (inches)
- 1/2 nu butter
- 400 gr granulated sugar
- 325 gr flour
- 60 gr blanched almonds
- 1 gr salt
- 1 gr baking soda
them to a tin for long keeping. Try adding 1.5-to-2 tablespoons of unsweetened cocoa powder to this recipe for a nice variation. TOM MARESCA AND DIANE DARROW PRODIGY GUEST CHEFS COOKBOOK ----
