Rose Almond Jumbles
.
Yield
36 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
milk
loppered |
|
| ½ | cup |
butter
|
|
| 5 | large |
eggs
well beaten |
|
| 2 | tablespoons |
rosewater
|
*
|
| ¾ | pound |
almonds
blanched, chopped very fine |
|
| 1 | teaspoon |
baking soda
dissolved in boiling water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
loppered |
|
| 118 | ml |
butter
|
|
| 5 | large |
eggs
well beaten |
|
| 3E+1 | ml |
rosewater
|
*
|
| 340.2 | g |
almonds
blanched, chopped very fine |
|
| 5 | ml |
baking soda
dissolved in boiling water |
|
Directions
Cream butter and sugar; stir in the beaten yolks, the milk, flour, rose-water, almonds, and lastly beaten the whites very lightly and quickly.
Drop in rings on buttered paper and bake at once.
