Canestrelli (Tea Cakes)— Italian

Ingredients

• half a cup of sugar
• half a cup of butter
• the well-beaten yolk of an egg
• two tablespoons of sherry
• enough sifted flour to make a firm, smooth dough

Method

1. 1

   Cream together sugar and butter until light.

2. 2

   Add egg yolk and sherry, then enough flour to make a firm dough.

3. 3

   Roll out thin, cut in fancy shapes, and bake.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 84. The excerpt below is the record exactly as published.

eam a cup of butter and add, alternately, a little at a time, a cup of thick cream and enough flour to make a firm dough ; knead well and let stand in a cool place over-night. Roll out very thin in sugar, cut into diamonds and bake a delicate brown. 564. CANESTRELLI (TEA CAKES)— ITALIAN Cream together until light half a cup each of sugar and butter; add the well-beaten yolk of an egg and two table- spoons of sherry ; then enough sifted flour to make a firm, smooth dough. Roll out thin, cut in fancy shapes and bake. 565. GENOESE PASTRY Beat to a cream half a cup each of sugar and butter; break in an egg and beat until smooth ; then add, one by one, three more eggs, beating very hard, then half a cup of sifted flour. Spread on a buttered tin a third of an inch thick and bake from ten to fifteen minutes. Turn upside down to cool and, when cold, spread thickly with apricot or strawberry jam, then with chocolate icing. Dry in the oven for a moment before cutting into fancy shapes. 566. JAPANESE WAFERS Break the white of an egg into a bowl, stir in a tablespoon of sugar, then a tablespoon of flour and a half teaspoon of softened butter ; beat until well mixed. It should be about as thick as cream. Drop a teaspoon of this on the reverse side of a large baking pan, well greased, and spread it into a round wafer, as thin as paper, with the back of a spoon. Bake a light brown in a moderate oven and while warm re- move from the tin and roll around a curling stick. 567. MARZIPAN— GERMAN Chop fine, and pound to a paste, a quarter of a pound of blanched almonds, adding a little white of egg from time to time to prevent oiling; rub in half a pound of confectioner's sugar and another white of egg and make a stiff paste, which spread smoothly in a cake-tin and bake in a slow oven. 568. PLATZEN— HOLLANDAISE Beat the yolks of four eggs until creamy; then beat in two cups of powdered sugar; add a half teaspoon each of cinnamon and cloves and just enough flour to hold the bat- I54 CAKES, LARGE AND SMALL ter together. Line a large baking pan with greased paper; drop by the dessert spoon in rows two inches apart and bake. 569. SCOTCH FANCIES Beat an egg very light; add gradually half a cup of sugar

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