Recipe - Hippen Wafer *

Three fourths cup Almond paste ; (abt 8 oz)
1 cup Sifted confectioners' sugar
1 pn Salt
4 Egg whites
One half cup Sifted cake flour; plus
2 tablespoon Sifted cake flour
One fourth cup Heavy cream

* For Chocolate Leaves and other Template Cookies.

Preheat the oven to 375 degrees, 325 degrees for a convection oven.
Generously grease a baking sheet. Combine almond paste, confectioners'
sugar, and salt in the bowl of an electric mixer. Mix on medium speed until
the mixture resembles coarse sand. Slowly add egg whites until paste is
formed. Scrape bowl and mix until blended. Add cake flour all at once and
mix just until blended. Slowly add heavy cream. And mix just until blended.
This mixture may be kept covered and refrigerated for up to one month.
Spoon small amount of mixture over a template. Spread evenly with spatula.
Repeat until baking sheet is filled or desired number. Bake approximately
10 to 15 minutes or until evenly browned all over. This will depend on size
of template and thickness of batter. Let cookies cool slightly then loosen
with spatula and allow to cool completely on baking sheet. When cool dip in
chocolate or decorate as desired. Cookies will keep covered or uncovered
for 2 weeks. This recipe yields ?? cookies.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Madeline
Lanciani, Duane Park Patisserie From the TV FOOD NETWORK (Show # CL9121
broadcast 05041998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

11121998

Recipe by: Madeline Lanciani

Converted by MM_Buster v2.0l.