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1 1/4 cups almonds
3 tablespoons lemon-juice
l/2 teaspoon salt
Chop the almonds fine, mix with the salt and lemon-juice and use with thin slices of bread, buttered. Cut into small ovals, pressing a blanched almond in the center of each sandwich.
Use the same quantities as for No. 1. Toast the almonds a light brown and grate them. Form into a paste with the lemon-juice, add the salt and spread over the bread.
l/3 cup almonds
2/3 cup shredded celery
l/4 cup mayonnaise
Chop the almonds fine and mix them with the celery. Spread between thin, buttered slices of bread. Sandwiches filled with this mixture are an excellent accompaniment to salads or cold meats. When served with meats the celery and almonds may be moistened with a few spoonfuls of mayonnaise.
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 cup margarine or butter
1 cup granulated sugar
1 tsp almond essence
blanched almonds for decoration
beaten egg for glazing
1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2. Form the mixture into balls about 1 - 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split lengthways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.