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For some reason the celiac site seems to transpose fractions in recipes.

I am typing the Cuffin recipe again below in an effort to make it intelligible to anyone who is interested.

Jessie

ALMOND CUFFINS

1 cup sugar

2 and a half cups ground almonds (with skins)
one half tsp cinnamon
one half tsp lemon or orange extract
8 eggs  (separated)

Beat egg whites to stiff peaks.  Set aside.
Combine yolks, sugar, cinnamon and extract.  Beat thoroughly.  Add ground almonds and mix thoroughly then fold into egg whites.

Makes a two layer cake or 24 muffins.  Serve plain or frosted with cream cheese frosting.    These freeze well.

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