Almond Cookies

Ingredients

• Scald ½ pound of sweet and 6 bitter shelled almonds
• 6 bitter shelled almonds
• 1 tablespoonful butter
• ½ pound sugar
• the grated rind of 1 lemon
• 2 eggs
• ½ pound flour

Method

1. 1

   Remove the brown skin and pound the almonds fine with the white of an egg.

2. 2

   Stir butter with sugar to cream; add the grated rind of lemon, a pinch of salt, eggs, flour, and the pounded almonds.

3. 3

   Work this into a stiff dough, roll it out thin, cut into fancy shapes with a cutter, and bake on buttered tins in a medium-hot oven.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 377. The excerpt below is the record exactly as published.

pound flour ; work all into a smooth dough, break off small pieces, roll them in 2-finger lengths and Ys Anger thick, form them into rings, beat the whites of 3 eggs a few minutes, and pour some into a saucer ; dip each ring first into the white of egg, then into coarse sugar mixed with chopped almonds; lay the rings on buttered tins 1 inch apart; place the pan in a slow oven and bake till light brown. Yanilla Wafers, — One half pound sifted flour, 7 ounces butter, 2 ounces sugar, 1 teaspoonful vanilla extract, the yolks of 3 eggs, Y4 CAKES, TORTEN, Era 569 cnp cream, % teaspoonful salt Mix this into a soft dough, wrap it up in a napkin, and lay it for y, hour in a cool place, then roll it out on a floured board Ys inch in thickness, fold it up so that 3 layers lay over one another, roll out again and fold up, repeat this once more, let it rest for Vt hour, roll it out again 3 times. Then roll it out thin and cut with a cake cutter into rounds, brush over with beaten egg, and make with the point of a knife small rent in it, bake in a hot oven. In place of vanilla any other kind of flavoring may be taken ; also fine-cut citron may be added to the mixture. Aniseed Wafers. — Mix Vf pound sifted flour with y, tea- spoonful baking powder, 3 eggs, y, pound powdered sugar, 2 tea- spoonfuls aniseed. Stir the sugar and yolks to a cream, add the aniseed and the beaten whites, last the sifted flour. Put with a teaspoon small cakes on a buttered pan, and bake in a moderate oven. Talmouses. — Place a saucepan with 1 pint milk over the fire, add lYs tablespoonful butter, a pinch of salt, and stir when it boils Vs pound sifted flour into it. Continue stirring until it loosens itself from bottom of saucepan. Transfer the paste to a dish ; when nearly cold mix it with 3 whole eggs, 3 tablespoonf uls sugar, and 2 ounces grated Parmesan cheese or fresh cream cheese. KoU out very thin some pufF paste, cut out 12 or 15 rounds with a large cutter 3 inches in diameter, put a tablespoonful of the cheese mixture into each one, fold it over from 3 sides so the cheese mixture peeks out in the cen- ter, brush over with beaten egg, and bake in a medium oven. When done dust them with sugar and serve on a napkin. This mixture may be put into patty pans which have been lined with puff paste. Almond Cookies. — Scald y, pound of sweet and 6 bitter shelled almonds ; remove the brown skin and pound the almonds fine with the white of an egg. Stir 1 tablespoonful butter with Yt pound sugar to cream ; add the grated rind of 1 lemon, a pinch of salt, 2 eggs

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