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From the 'The House - The Journal of Arts & Crafts'
December, 1901

2 lbs. ground almonds
1 lb. icing sugar
1 lb. castor sugar
4 eggs
1 glass brandy

METHOD - Pound the sugars and almonds well together, add the eggs one at a time, then the brandy, and work into a stiff paste; if the mixture is too moist add more icing sugar, but it is impossible to give an exact recipe. If no mortar is available the ingredients may be beaten in a large bowl with the rolling-pin.


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