{"id":8005,"slug":"almond-macaroons","title":"ALMOND MACAROONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["One pound of almonds ground fine","one and one-half pounds of powdered sugar","whites of five eggs","grated rind of two lemons","olive oil","powdered sugar"],"ingredients_norm":["almonds ground fine","and half pounds of powdered sugar","egg white","rind of lemon","olive oil","powdered sugar"],"steps":["Beat the whites of eggs to a snow.","Add the sugar and the grated lemon rind and almonds; mix it well together.","Grease a very thin paper with olive oil, sprinkle some powdered sugar over it, place on a tin.","Form the cakes and place them a little distance from each other and bake in a very moderate oven.","When done let them cool before you touch them."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w114:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"e70b8d51349f1a9e5420806dbba5636a715203b30b994f6d849957be0eb22ac5","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/almond-macaroons"}