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powdered cinnamon.
Soak almonds in water 10 or 12
hours.
The almonds should be pounded
into a very smooth paste . Put the sugar
into a small copper preserving kettle
with three or four spoonfuls of water
and let it cook until a thick syrup is
formed~
then stir in, with a wooden
spatula, gradually, the almonds reduced
to a paste and the egg yolks very well
beaten. Continue stirring on the fire
until the paste detaches itself from the
bottom of the kettle. Turn out on a
markle slab and allow to cool. Then
knead throughly and put in a mold
well sprinkled with powdered cinnamon.
This is a classical recipe from
Camagiiey, where almond cheese is
famous.
SPANISH NOUGAT.
(Turr6n de Alicante).
Yz
lb. heavy syrup (sugar and water)
Yz
lb. honey
6
egg whites
1 lb. toasted almonds or hazel nuts .
Mix syrup and honey with the