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CASTAGNELLE (Chestnuts - Almond Balls), Italian
Roast almonds lightly in oven. Grind or chop very fine, skins and all. Mix all ingredients together well. Roll a little dough at a time on a slightly floured board making tiny sausages about ¾ inch thick. Cut in pieces 1 ½ inches long (about the size of a thumb). Place on slightly greased and floured cookie sheet. Bake at 350° about 10 or 15 minutes.
Contributed by Mrs. Teresa Ferri, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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