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2 lemons (small)
6 eggs
1 cup granulated sugar
1 cup chopped almonds
1/2 teaspoon vanilla


Boil lemons, peeling included, in plenty of water 2 hours. Cool, remove seeds, chop very fine. Beat yolks and whites separately. Slowly add sugar to beaten egg yolks, add chopped lemon, fold in stiffly beaten egg whites. Bake in flat buttered lightly floured pan about 40 minutes. Brown lightly. Cut in 3-inch strips, dust with powdered sugar.

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