Click here to advertise on CatholicCulture.org

Catholic Recipe: Cecilias

    INGREDIENTS

  • 1 cup almonds, ground
  • 1/4 cup sugar
  • 2 tsp. Kirsch
  • 1 egg white
  • 2 Tbsp. cocoa
  • fondant icing
  • food coloring
  • 2 tsp. melted dark chocolate
  • slivered almonds for decoration
  • Details

  • Yield: 24
  • Prep Time: 45 minutes, plus drying time.
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Also Called: C├ęcilias

This is a French recipe given in A Good Housekeeping Compendium published in London in 1952. A suitable dessert for the feast of St. Cecilia, November 22.

DIRECTIONS

Mix the almonds and sugar and a teaspoon of kirsch with sufficient egg white to bind it to a smooth paste. Divide paste into two portions. Roll one portion into small balls about 1/2 inch in diameter. Add cocoa to the other half and make pieces the size and shape of an olive.

Tint some of the fondant icing green and flavor with the remaining kirsch. Dip the plain balls into this.

Add the melted chocolate to some fondant icing and dip the chocolate olives into this. Put a sliver of an almond on each. Allow C├ęcilias to dry. After they are dry, put them in fancy paper cups.

Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Vatican delegations ought to avoid the rhetoric of the world. 2 hours ago
Church Fathers: St. Irenaeus of Lyons, Part II 19 hours ago
Suffering Christians July 28
New York Times propaganda piece on fetal-tissue sales July 28
God the Designer: Yes or No? July 28

Top Catholic News

Most Important Stories of the Last 30 Days