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Macaroon Jubes

Blanch, dry, and pound six ounces of sweet almonds, and mix together eight ounces of powdered sugar, and a tea-spoonful of powdered cinnamon. Stir these with the frothed whites of four eggs to a paste. Butter some baking-tins, spread the paste thinly over, and bake in a slow oven. When done to a pale colour, and while still hot, mould them round a stick about an inch and a half in diameter. Remove them when cool to a canister to keep crisp.