Catholic Recipe: Cecilias
Also Called: Cécilias
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.
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 Cécilias to dry. After they are dry, put them in fancy paper cups.Recipe Source: Cooking With the Saints by Ernst Schuegraf, Ignatius Press, 2001