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Yields: 16 servings

• 1 1/2 cups blanched almonds
• 1 cup powdered sugar -- sifted

• 2 tablespoons water
• 1/2 teaspoon almond extract
• 2 cups powdered sugar -- sifted
• 1 tablespoon egg white -- slightly beaten
• food coloring
• powdered sugar

Process almonds in a food processor or blender, until finely ground.

Combine almonds, 1-1/3 cups powdered sugar, water, and almond extract in a mixer bowl.

Beat on low speed, until mixture forms a ball.

Beat in 2-1/4 cups powdered sugar.

Add egg whites, stir to a consistency of clay.

Divide and mix in food coloring as desired.

Dust mint molds with powdered sugar.

Pack tightly into molds.

Cover and store at room temperature.

Serve at room temperature.

Jennifer A. Wickes
Food Writer, Recipe Developer, Cookbook Reviews



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