From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 24 lady fingers

  • 1 cup butter

  • 1-1/2 cups powdered sugar

  • 6 eggs, separated

  • 2 cups chopped almonds or pecans

  • 1 teaspoon vanilla

  • 1 pound almond macaroons, crumbled


Line sides and bottom of large spring-form pan with lady finger halves.  Cream butter and sugar.  Add well-beaten egg yolks.  Stir in nuts and vanilla.  Beat egg whites until stiff and fold in.  Stir in crumbled macaroons.  Pour mixture over lady fingers.  Chill in "ice house" for at least 36 hours before serving.


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