---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Macaroons # 2
  Categories: Cookies
       Yield: 24 servings
  
       6 oz Unblanched almonds (1 1/2 c)
            Preferably with added
            Fruit kernels*
     3/4 c  Sugar
   3 1/2 ts Orange flower water
       4    Egg whites
  
       Toss the unblanched almonds into a saucepan of boiling water, let the
   water return to the boil, drain, and refresh under cold water. The almonds
   should slip easily out of their skins.
      Refrigerate the almonds until perfectly cool, about 15 minutes to be
   sure. Then combine all the ingredients   in the bowl of a food processor.
   Run continuously until the batter is smooth and thick. Drop by small
   spoonfuls onto an ungreased baking sheet lined with parchment or greased
   brown paper. Bake in an oven preheated to 300 for about 10 minutes or until
   lightly browned. Let cool on the paper a few minutes before removing.
   
     * Save the inner kernels of the pits of fresh peaches, apricots, plums;
   several of these added to this and other almond recipes will intensify the
   flavor.
     AUTHOR: I keep the kernels in brandy, which makes the old-fashioned
   cordial noyaux, a nice doubled-edge way around the bitter almond’s exile
   from our kitchens.
     SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie   (pg. 243)
  
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