Almond Shortcake

Ingredients

• lOoz. of fresh butter
• lib. of finely sifted Vienna flour
• 4oz. potato flour
• ooz. ground almonds
• 7oz. caster sugar
• one large or two small eggs
• a full tablespoonful of thick cream

Method

1. 1

   Rub fresh butter into finely sifted Vienna flour, then work in potato flour, ground almonds, and caster sugar.

2. 2

   Now mix this to a paste with eggs and thick cream.

3. 3

   Shape this paste into oval cakes half an inch thick, brush the tops with beaten egg-white, lay a thin shred of angelica or candied peel and some blanched and shred or chopped almonds on each, slip them very carefully onto a baking sheet, and bake a pale golden brown in a gentle oven.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

Almond Shortcake. — Rub lOoz. of fresh butter into lib. of finely sifted Vienna flour, then work in 4oz. potato flour (fecule de pommes de terre), ooz. ground almonds, and 7oz. caster sugar. Now mix this to a paste with one large or two small eggs and a full tablespoonful of thick cream

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