Liturgical Year : Recipes : Cecilias

Catholic Recipe: Cecilias

INGREDIENTS

1 cup almonds, ground
1/4 cup sugar
2 tsp. Kirsch (cherry brandy)
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:

show

Food Categories (2)

show

Feasts (1)

Also Called: Cécilias

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

DIRECTIONS

Mix the almonds and sugar and a teaspoon ofKkirsch 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