Ingredients:
4 cups cooked green beans
1 cup slivered almonds
3/4 c. chopped onions
1/4 cup butter
1/4 tsp. salt

Preparation:

1. Melt butter in small saucepan and saute almonds and onions until almonds are browned and onions are tender.
2. Add green beans and heat until warmed.

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Ingredients:
5 egg whites
2 cups icing sugar
1 cup sweet almonds, blanched and toasted
1 cup bitter almonds, blanched and toasted
1/2 cup caster sugar
1 tsp. vanilla

Preparation:

1. Put the almonds, icing sugar and flour in a pestle and mortar or food processor and grind to a fine powder.
2. Whisk the egg whites. Add caster sugar and beat until you have a stiff shiny mixture. Fold in the almonds.
3. Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners’ sugar.
4. Let stand at room temperature for 4 hours to dry out. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.

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1. Set to rise early in the morning. To the scalded milk, when lukewarm, add the yeast and flour enough to make a batter, cover, set to rise until light, near the range, which will take several hours. Then add the sugar, butter and eggs beaten to a cream, grated rind and juice of orange, a couple tablespoons finely-chopped almonds, and add enough flour to make a soft dough, as stiff as can be stirred with a spoon; set to rise again, and when light, divide the dough in two portions, from which you form two wreaths.
2. Roll half the dough in three long strips on the floured bake-board with the hands, then braid them together. Place a large coffee cup or bowl inverted on the centre of a large, round or oval, well-greased pan, lay the wreath around the bowl. The bowl in the centre of the pan prevents the dough from running together and forming a cake.
3. Brush the top of the wreath with a little milk, containing teaspoon of sugar, over the top of the wreath, stick blanched, well-dried almonds, and strew thickly with crushed rock candy or very coarse sugar.
4. Let rise until light, then bake. This makes two quite large wreaths.

   This almond wreath was always served at the breakfast table on Christmas morning in Germany.

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