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Recipe: Russian Strips (meringue-topped pastry strips, 1940's)

Desserts - Pastries
RUSSIAN STRIPS

2 3/4 cups sifted cake flour
1 cup butter
1 cup and 2 tablespoons sugar, divided use
1/4 teaspoon salt
1 1/2 cups blanched almonds
2 eggs, separated
1/4 teaspoon vanilla

Mix flour, butter, 1 cup sugar, salt and almonds like pie crust and add beaten egg yolks. Roll out a little thicker than piecrust and cut into strips about 1x2 inches. Remove the irregular shaped pieces for rerolling.

Spread the dough with meringue made of the 2 well-beaten egg whites to which have been added remaining 2 tablespoons sugar and 1/4 teaspoon vanilla. Lift the strips to the baking sheet and place about 1 inch apart.

Bake at 325 degrees F about 15 minutes.

Makes 6 dozen strips
Source: The Dairy Book by the Culinary Arts Institute, 1941
MsgID: 019470
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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