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Homemade Chocolate Recipes: Mrs. Bedford's Chocolate Macaroons Grate one-quarter of a pound of chocolate and mix one-quarter of a pound of sifted powdered sugar and one-quarter of a pound of blanched and ground almonds. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick. Drop in half-teaspoonfuls on slightly buttered paper and bake in a moderate oven. Do not take from the paper until cold; then brush the under side with cold water, and the paper can be readily stripped off. Recipe Credit: Mrs. Cornelia C. Bedford Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in stores. Adjust substitute measurements as needed. It is recommended that you stick to the BAKER'S® brand wherever possible for the most accurate results.     Chocolate Feature: Touche! Portofino 5 Minis Valentin (Valentine)     Chocolate Homepage Copyright © 2006 Shop 4 Chocolate. All rights reserved. This website has no affiliation with with, nor is it a part of BAKER'S®. The recipes are from "Chocolate and Cocoa Recipes and Home Made Candy Recipes, by Miss Parloa and Mrs. Janet McKenzie Hill." While the original is in public domain, the formatted pages on this site are copyrighted.