Almond Tablets

Ingredients

• Puff Paste
• half of them with a thin filmy layer of jam or marmalade
• chopped almonds

Method

1. 1

   Roll Puff Paste very thin and cut into strips three inches and a half long, and an inch and a half wide.

2. 2

   Spread half of them with a thin filmy layer of jam or marmalade, lay on each a strip without jam and bake in quick oven.

3. 3

   When well risen and brown take out, brush with Pastry Frosting, sprinkle chopped almonds over and return to oven till frosting is well set, and almonds just colored.

4. 4

   Serve hot or cold on napkin, piled log-cabin fashion.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 429. The excerpt below is the record exactly as published.

Puff Paste verv thin and cut with the pastry i'ageer into strips three inches and a half long, and an inch and a lalf wide. Spread half of them Vith a thin filmy layer of jam or marmalade, (not jelly) lay on each a strip without jam and bake ir^ quick oyen. When well risen and brown take out, brush with Pastry Frostins as directed, sprinkle chopped almonds

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