Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Sunday, May 24, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by:
  • 4 egg whites
  • 1 lb. sifted powdered sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla
  • 2 1/2 to 3 cups ground almonds (not chopped) or almond flour. This is less than 1 lb. of almonds. Do not use the brown covering.
Beat egg whites until they stand in peaks but are not dry.
Gradually add sugar, salt and vanilla.
Divide the mixture in half and add ground nuts to half of the mixture.
Add enough of the almonds or almond flour to form a mixture that can be easily handled. Let it sit 15 to 20 minutes, which helps for easier handling.
Roll out 1/8 inch thick on lightly floured board and cut in finger-size shapes (3 inches by 1 inch)
Place close together on a parchment paper-lined cookie sheet. (They don’t spread.) Frost with the other half of the mixture.
Let stand to dry (about 5 minutes).
Bake at 325 degrees for 12 to 15 minutes until they just begin to turn tan.
Store in an airtight container.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
PHCC - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
New College Institute - Click for Website
The Eye Site - Click for Website
Lockman & Associates - Click for Website