Almond Biscuits

Ingredients

• two ounces of sweet almonds
• half an ounce of bitter
• eight ounces of powdered sugar
• the yolks of five eggs
• one ounce of flour

Method

1. 1

   Pound almonds, mix with sugar and yolks, beat whites to froth, combine all, and fill paper boxes.

2. 2

   Bake in a slow oven for fifteen minutes until golden.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 298. The excerpt below is the record exactly as published.

the yolks of five eggs into a small bowl. Beat thor- oughly with a spatula for five minutes. Put the whites of the eggs into a copper basin, and with a wire whip beat them to a stiff froth. Add to the sugar and yolks four ounces of flour ; mix together gently for half a minute, and immediately add the whites. Beat gently for one minute more, and the preparation will be ready. Take a well-cleaned pastry-bag (No. 1079), slide into it a No. 2 tube, and with a wooden spoon or small skimmer pour the preparation into the bag. When it is all in, close the upper part of the bag very firmly, and lay it aside for one moment. Take two separate sheets of solid, brown paper, each measuring seventeen inches long by five inches wide ; lay them on the table, one beside the other. Take hold of the lower part of the bag near the tube with the left D ESSEX TS. 355 hand, and the upper part with the right, press with the latter, and drop the batter on the paper in straight strips four inches long by one inch wide. Make ten of equal size on each paper, being careful to leave an empty space of three quarters of an inch between each. Then with a sugar-dredger sprinkle them lightly with powdered sugar three times, at one minute's interval between each sprinkling. When finished, lift up one paper at a time, keeping it perfectly straight, and shake off the loose sugar, being particular that the biscuits do not detach from the paper. Now lay them in a pastry baking-pan, and let rest for two minutes ; put them into a slow oven, and bake for twenty minutes, until of a light golden color. Remove, lift them from the pan, and lay on a table to cool off. Have ready a dessert-dish with a folded napkin, then detaching the bis- cuits gently from the paper with the hands, dress them neatly or the dish, and send to the table. 1232. Biscuit a la Richelieu.— Put half a pound of sugar, half a pound of peeled and pounded almonds as for No. 1207, and four egg yolks into a bowl, and with a spatula mix well together for two minutes. Place the whites of eight eggs in a copper basin, with half a saltspoonful of salt, and with a wire whip beat them to a stiff froth ; add this to the above preparation, with three ounces of melted butter, three ounces of flour, and a teaspoonful of vanilla flavoring. Mix slowly together for three min- utes. Butter a plain mold holding three quarts ; line the interior thor- oughly, and pour in the preparation ; place it in a moderate oven for an hour and a half, then remove, and let it cool, and unmold. Dress on a dessert-dish with a folded napkin, and serve. 1233. Biscuit a la Livornaise. — Prepare the paste exactly as for the above (No. 1232), and when ready have a square tin pan, lined all through with paper. Spread the paste over an inch thick with a knife, and put it in a moderate oven for eighteen minutes. Take it out, and when cool lay the cake on a table ; detach the paper, sprinkle the surface freely with powdered sugar, and cut it into any shaped pieces desired. Dress on a dessert-dish with a folded napkin, and serve. 1234. Petits Biscuits Ambrosiennes. — Proceed the same as for biscuits a la cuillere (No. 1231). After the paste has been placed in the bag, have a well-cleaned pastry baking-pan, well buttered and lightly sprinkled with flour. Drop the paste carefully into the pan, forming biscuits, each about two inches long, by one inch wide. There should be in all about forty biscuits. Place them in a moderate oven for twenty minutes. Re- move, and lay them on a table. With a hair-brush spread over them six ounces of apricot marmalade (No. 1335), and glaze them with a glace a 1'eau (No. 1197), flavored with half a gill of white cura9oa. Sprinkle over them four ounces of finely chopped pistaches; shake the pan lightly, and they will adhere to the glace. Set for two minutes in the oven to get dry ; remove, and when cool, dress neatly in a glass bowl, and serve. 1235. Almond Biscuits. — Take two ounces of sweet almonds and half an ounce of bitter, peel, and pound them as for No. 1207. Then put them in a vessel with eight ounces of powdered sugar. Add the yolks of five 356 THE TABLE. eggs, and beat the preparation thoroughly for five minutes; then separately beat the whites to a froth with a pastry wire whip, and mix in with the yolks and sugar, adding also one ounce of flour

Cook this with the app: pantry check, scaling, and the assistant.