Almond Rings

Ingredients

• one pound of the best flour
• half a pound of butter
• a table-spoonful of elder-flower water
• the whites of two eggs
• a pound of the best icing sugar
• very finely chopped pistachio-kernels

Method

1. 1

   Pass the flour through a sieve.

2. 2

   Dissolve the butter in warm milk and stir in the flour to make a smooth paste.

3. 3

   Roll out to 1/4 inch thick and cut into rings.

4. 4

   Bake in a moderate oven for 15 minutes.

5. 5

   Make icing with almond paste, elder-flower water, and beaten egg whites.

6. 6

   Ice the hot cake-rings and sprinkle with pistachio-kernels.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 73. The excerpt below is the record exactly as published.

Almond Rings Take one pound of the best flour, pass it through a sieve to prevent any lumps. Dissolve half a pound of butter in a little warm milk and stir in the flour till it becomes a very smooth paste. Roll it out to a quarter of an inch in thickness and cut it into rings with two round cutters, one, of course, larger than the other. Place them on a tin or tins in a moderate oven for a quarter of an hour. Make some white icing and put it on the cake-rings whilst they are hot. Make the icing with half a pound of ground almond-paste mixed with a table-spoonful of elder-flower water. Beat the whites of two eggs to a very stiff froth and add to the almond mixture, then mix in slowly a pound of the best icing sugar. When the cakes are iced, they can be sprinkled with very finely chopped pistachio-kernels

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