Batafia Biscuits

Ingredients

• three ounces of sweet almonds
• two ounces of bitter almonds
• a dessert-spoonful of brandy
• the whites of two eggs
• half a pound of loaf sugar
• half a teaspoonful of orange-flower water

Method

1. 1

   Pound almonds to a paste, add brandy and beaten egg whites.

2. 2

   Stir in powdered sugar and beat until smooth.

3. 3

   Test lightness, adjust with more egg whites if needed, shape, and bake until lightly browned.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1489. The excerpt below is the record exactly as published.

Batafia Biscuits. — Blanch and pound together to a smooth paste three ounces of sweet almonds and two ounces of bitter almonds, and add whilst pounding a dessert- spoonful of brandy and the whites of two eggs beaten to a firm froth ; stir in half a pound of loaf sugar powdered and sifted, and beat the inixture till it is a firm smooth paste. Bake one or two little cakes to test the lightness of the paste, and if they are heavy add gradually the whites of one or two additional eggs. Lay the mixture on writing-paper in rounds the size of a halfpenny, and bake these on tins in a moderate oven till they are lightly browned. Take them from the paper as soon as cold. Some cooks add a spoonful of flour to the above preparation. Or, blanch and pound together to a smooth paste two ounces of sweet Jordan almonds and thi-ee-quarters of an ounce of bitter almonds. Add gradually the whites of two eggs beaten to a tii-m froth, half a pound of loaf sugar powdered and sifted, and half a tea-spoonful of orange-flower wate

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