I'm looking at my copy of Rabbi Mark's "The World of Jewish Cooking" (page 334), the ingredients for his Hadgi Badah are simple:
Almond meal flour (he calls it ground blanched almonds)
Sugar
Egg whites
Cardamom
(Slivered almonds optional decoration).
That's it.
I have his books. I can see if his encyclopedia or his baking book have different versions...
I'm looking at my copy of Rabbi Mark's "The World of Jewish Cooking" (page 334), the ingredients for his Hadgi Badah are simple:
Almond meal flour (he calls it ground blanched almonds)
Sugar
Egg whites
Cardamom
(Slivered almonds optional decoration).
That's it.
I have his books. I can see if his encyclopedia or his baking book have different versions...