Almond Puffs

Ingredients

• 3 whites of eggs
• 1/2 lb. blanched almonds
• 1/2 lb. of sugar
• 1 grated lemon rind
• 2 tsps. of corn starch

Method

1. 1

   The whites of eggs are beaten to a froth and stirred 1/2 hour with the sugar, grated lemon rind, almonds and corn starch.

2. 2

   Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 154. The excerpt below is the record exactly as published.

ALMOND PUFFS. 3 whites of eggs % lb. blanched almonds, cut In % lb. of sugar long strips 1 grated lemon rind 2 tsps. of corn starch Preparation: The whites of eggs are beaten to a froth and stirred ^ hour with the sugar, grated lemon rind, al- monds and corn starch. Rinse the pans with cold water, put on small heaps of the mixture and bake in medium oven. No. 12— ALMOND STRAWS No. 1, 6 eggs % lb. blanched, grated almonds 1 lb. of sugar. 1 grated lemon rind Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with wlhich you stir it. The bread board is floured, the dough rolled out to % inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color. No; 13— VANILLA STRAWS. % lb. of butter 1 % tbsps. of vanilla % lb. of sugar % tsp. of baking powder 5 eggs % lb. of flour Preparation: The butter is washed to take out the salt, creamed and-mixed with sugar, eggs and vanilla. Add the bak- ing powder mixed with the flour. Roll out the, dough on a well floured board to y^ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color. — 324 — No. 14— ANISE COOKIES. 1 lb. of sugar 1

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