Croquignoles

Ingredients

• 5oz. of sweet almonds
• 3oz. of bitter almonds
• fib. of flour
• fib. of crushed loaf sugar
• the yolks of four eggs
• a very little salt
• fib. of butter
• 1 teaspoonful of sugar
• 1 saltspoonful of salt

Method

1. 1

   Blanch and pound almonds, adding egg white to prevent oiling.

2. 2

   Mix flour, crushed sugar, yolks, and salt.

3. 3

   Work the paste, roll out, cut into strips, and shape into pieces.

4. 4

   Bake in a slack oven until rich in color.

5. 5

   Serve immediately.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 580. The excerpt below is the record exactly as published.

3oz. of bitter almonds, gradually adding a little white of egg to prevent oiling. Sift jib. of flour on to a board, make a bay, mix in the almonds, fib. of crushed loaf sugar, the yolks of four eggs, and a very little salt. Work the paste four times, roll it out to about jin. in thickness, cut it into strips and then into pieces about the size of filberts, round them in the palm of the hand, put on well-waxed baking-sheets, place in a slack oven, and let them cook until of a rich colour. Take them out and use immediately. (2) Put fib. of flour into a basin with 1 teaspoonful of sugar, 1 saltspoonful of salt, and fib. of butter. Work these ingredients until the butter is well incorporated with the flour, then mix in the well-whisked whites of four eggs ; flavour with a few drops of any kind of essence preferred. Dredge flour over a paste-board, put the paste on it, and roll it in a rope-like form about jin. in diameter ; then cut it into pieces Fig. 582. Croquignoles

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