Vanilla Sticks

1 to 11/4 lb shelled almonds, unblanched (4 or 5 cups) 

8         egg whites

2 lb      powdered sugar

1 tbsp    vanilla

1/2 tsp   salt



Grind almonds with the finest blade of the food chopper.

Feed them into the chopper slowly and you'll find the job much

easier.



Beat egg whites until they stand in peaks but are not dry.

Gradually add sugar, salt and vanilla. Beat 5 minutes, using an

electric mixer--or 15 minutes if using  a rotary egg beater.

Divide mixture roughly in half and add ground almonds to the

lesser half to form a mixture that can be easily handled and

rolled out. [Keep in mind that you can add more meringue to the

almonds but not less, and that you must have the mixture stiff

enough to roll.]



Roll portions of the ground-nut mixture about 1/8" thick

[Keep your surface and roller well-floured.] and cut into 4x1/2"

strips. Place close together (they don't spread) on a greased

baking sheet. Spread liberally with the remaining meringue

mixture. Let dry 5 minutes, then bake in a 300x oven for 15

minutes or until lightly browned. Remove from cookie sheet to

cool. Makes 80 sticks.