Almond Shamrocks

Ingredients

• some fine Jordan almonds
• roll each of these in a small portion of the icing
• placing three together in the form of the shamrock
• a small bit of sugar twisted from the centre almond

Method

1. 1

   Roll blanched and dried Jordan almonds in icing until covered.

2. 2

   Arrange three almonds in the shape of a shamrock on thick writing paper, using sugar for the stalk.

3. 3

   Place in a slow oven for 20 minutes until firm but not colored.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 498. The excerpt below is the record exactly as published.

some fine Jordan almonds which have been blanched, and thoroughly dried at the mouth of the oven ; roll each of these in a small portion of the icing until it is equally covered, and of good form ; then lay them on sheets of thick writing paper, placing three together in the form of the shamrock, or trefoil, with a small bit of sugar twisted from the centre almond to form the stalk. When all are ready, set them into a very slow oven for twenty minutes or longer : they should become quite firm without taking any colour. They make an ex- cellent and very ornamental dish. To give them flavour and variety, use for them sugar which has been rasped on the rinds of some CSAP. XXVill.] DESSERT DISHES. 575 sound lemon?, or Seville oranges, or upon citron, and dried before it is reduced to powder ; or add to the mixture a drop of essence of roses, and a slight colouring of prepared cochineal. A little spinach - juice will give a beautiful green tint, but its flavour is not very agreeable. Filbert or pistachio nuts will answer as well as almonds, iced in this way. SMALL SUGAR SOUFFLES. These are made with the same preparation of egg and sugar as the almond-shamrocks

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