Almond Croquantes

Ingredients

• half a pound of sweet almonds
• half a pound of sugar
• a quarter of a pound of butter
• the yolks of four eggs
• the rind of half a lemon
• a glass of white wine

Method

1. 1

   Blanch and pound almonds with sugar and lemon rind.

2. 2

   Add butter and egg yolks to form a stiff paste.

3. 3

   Roll out, cut into shapes, and bake in a quick oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 125. The excerpt below is the record exactly as published.

Almond Croquantes. — Blanch and pound half a pound of sweet abnonds, with half a pound of sugar rubbed on the rind of half a lemon, and a glass of white wine. Add a quarter of a pound of butter and the yolks of fom- eggs. Mix all into a stiff paste, roll out, cut it into diamonds, stars, &c., and bake these in a quick oven. Dip them for a minute into boiling sugar, and let them drain until cool. Keep them in a di-y place, and they will be useful to garnish any kind of sweet dish. Time, about half an horn-. Probable cost, Is. 6d. Almond Custard.— Place in a saucepan over the fire a pint of new milk or cream, with a few lumps of sugar rubbed on the rind of a lemon, a stick of cinnamon, and four bitter almonds. Let it simmer gently for ten minutes. Blanch and pound two ounces of sweet almonds, with a little rose-water to prevent oiling. Mix the ingredients well together, and add the yolks of four eggs

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