Almond Pastry

Ingredients

• five ounces of butter
• a piece of crumpled paper
• a quarter of a pound of sweet almonds
• the whites of two eggs
• two tablespoonfuls of sugar
• eight drops of ratafia
• a layer of apricot jam
• a layer of the egg and almond mixture
• some fine sugar

Method

1. 1

   Roll the butter five times, line a baking tin with it, place crumpled paper in the center, and bake until golden.

2. 2

   Blanch and dry almonds, cut into strips, mix with beaten egg whites, sugar, and ratafia.

3. 3

   Spread apricot jam on pastry, layer with egg and almond mixture, sift fine sugar on top, and return to oven until pale brown.

4. 4

   Cut into pieces and serve.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 12. The excerpt below is the record exactly as published.

five ounces of butter are in, it will need about five times rolling; when this is done, line a flat baking tin with a thin layer of it ; place a piece of crumpled paper in the centre to prevent it rising to the top of the tin ; bake in a hot oven till a golden colour ; blanch a quarter of a pound of sweet almonds ; dry them on a tin near the fire ; cut them into strips ; mix them with the whites of two eggs beaten to a stiff froth, two table- spoonfuls of sugar, eight drops of ratafia. Spread over the pastry a layer of apricot jam ; on the top of the jam a layer of the egg and almond mixture ; sift over some fine sugar

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