{"id":7647,"slug":"almond-sticks","title":"ALMOND STICKS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two cups of almonds","one-quarter cup of sugar","one egg yolk","one cup of butter","three-fourths cup of sugar","two whole eggs","two cups of flour"],"ingredients_norm":["almond","sugar","egg yolk","butter","fourths cup of sugar","whole egg","flour"],"steps":["Grind two cups of almonds and reserve one-quarter cup each of sugar and nuts, and an egg yolk for decorating.","Cream one cup of butter, add three-fourths cup of sugar, then two whole eggs, almonds and two cups of flour.","Roll thin and cut in strips or squares, with fluted cookie cutter.","Brush with yolk, sprinkle with nuts and sugar, set aside, and bake in medium oven."],"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:w84:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"b12e293074e25fdeda7af3c54643f4807825a6cd60c7218711ea8589d8390463","created_at":"2026-08-02T17:02:55Z","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-sticks"}