Ingredients
For batter
1/2 cupful of butter
1/2 cupful of powdered sugar
1 1/2 cupfuls of pastry flour
1 cupful of almonds, blanched, cut in strips
1 teaspoonful of vanilla
Yolks of 3 eggs
For rolling
powdered sugar
Topping
pistachio nuts
Directions
Cream the butter and sugar together until very light.
Add the yolks well beaten.
Then the almonds blanched and cut in strips, mix.
Add the vanilla and stir in lightly the flour. The dough should be rather soft.
Take a small piece at a time, drop it in powdered sugar, and roll it between the hands into a ball one inch in diameter. Put a piece of pistachio nut on the top.
Place the balls a little distance apart on floured pans, and bake in a moderate oven ten to fifteen minutes, or to a pale color. They will flatten in baking and have the shape of macaroons.
Notes
The recipe in this entry was taken from "The Century Cook Book" by Mary Ronald. For the complete copyright-free text visit www.archive.org.... Photo: Mary Melfi. | 
