Almond Frosting No. 2

Ingredients

• 5 eggs
• % cup of sugar
• % lb. of blanched, ground almonds
• 3 tbsps. of lemon juice

Method

1. 1

   The preparation is the same as given in Chapter 19, No.

2. 2

   67, Cherry Tart.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 152. The excerpt below is the record exactly as published.

ALMOND FROSTING No. 2. 5 eggs % cup of sugar % lb. blanched, ground almonds 3 tbsps. of lemon juice The preparation is the same as given in Chapter 19, No. 67, Cherry Tart. ■. No. 25— FRUIT FROSTING. 1/3 lb. of powdered sugar 2 tbsps. of fruit marmalade 1 white of egg Preparation: The ingredients are mixed well, stirred 35 minutes until thick and foamy, then spread on the cake im- mediately. No. 26— CREAM FROSTING FOR FRUIT CAKE. % cup of sweet or sour cream 2 eggs % cup of sugar Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added-. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color. —320— No. 27— PLAIN ALMOND FROSTING. % lb. of confectionery sugar 1 cup of blanched, ground or % cup of cream or milk chopped almonds Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately. —321— CHAPTER 21. COOKIES. Directions for Preparing Christmas Cookies. No. 1— BUTTER COOKIES. 1 lb. of butter % lb. of sugar 1% lbs. of flour % lb. of blanched, ground 2 yolks of eggs almonds 1 tbsp. of arrack or brandy % cup of chopped citron Preparation: The butter is washed to take the salt out. Then butter, flour and sugar are mixed, yolks of eggs, arrack and almonds added and the dough rolled out to 14 indh thick. Cut out with cooky cutters and bake to a light yellow color. Remarks: These cookies may be brushed with whites of eggs and dusted with sugar, cinnamon and almonds before they are baked. No. 2— HAZELNUT COOKIES. % lb. of sugar 1 lb. of flour 4 eggs IV2 tsps. of vanilla % lb. of ground hazelnuts Preparation: The ingredients are mixed into a smooth batter, rolled out thin, cut out in various designs and baked a nice yellow color. When done, spread with vanilla frosting. No. 3— KISSES. % lb. of sugar mixed with vanilla 4 whites of eggs Preparation: The sugar and whites of eggs are whipped to a stiff froth. The pan is spread with wax, little heaps of froth are put on and baked in a very moderate oven. No. 4— SAND COOKIES. 1 cup of butter Vz tsp. of baking powder 1% cups of sugar Flour enough to make a stiff 3 eggs dough 1 tbsp. of water Sugar and cinnamon Preparation: Butter, sugar, yolks of eggs and 1 table- spoonful of water are stirred well, then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stifiF enouglh to roll out. Cut it into squares, dust with sugar and cinnamon and bake. _322_ No. 5— ALMOND HEAPS. % lb. of sugar Vz lb. unblanched almonds, cut 3 whites of eggs , into Ibing strips Vi tsp. of cinnamon % tsp. of corn starch Preparation: Stir the beaten whites of eggs with sugar % hour, add almonds, cinnamon and corn starch. Rinse the cake pans with water, put little heaps of the batter on and bake 20 minutes in a medium oven. No. e— ALMOND MACAROONS. % lb. of su&ar % lb. blanched, ground almonds

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