Italian Biscuits

Ingredients

• Six eggs
• half a pound of sugar
• five ounces of flour
• a few drops of essence of either lemon or orange
• six ounces of chopped almonds
• a pinch of salt

Method

1. 1

   Mix all ingredients into a paste, shape, and bake until light.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 175. The excerpt below is the record exactly as published.

five ounces of flour, three eggs, a few drops of orange essence, two ounces of chopped almonds, and a pinch of salt Put the water, butter, salt, and sugar into a stewpan on the fire, and as soon as these begin to boil withdraw the stewpan; add the flour, stir the whole well together with a wooden spoon for about three minutes, when the paste should be of a soft and compact appearance, then add the essence and one egg; mix these well with the paste, then mix in the other two eggs, and if the paste should be stiif, add another egg^ or the yolk only may be added ; this paste, when properly made, should be laid out on a baking- sheet in small round balls the size of a pigeon's egg^ and egged over with a paste-brush, then the chopped almonds must be mixed with a tablespoonful of pounded sugar and a very small quantity of white of egg, and strewn over the balls with a little sifted sugar shaken over, and baked of a very light colour, then served either plain or garnished with cream or any kind of preserve. 805. MADELEINES. These are made with the same kind of paste as for Genoese cakes, to which currants, dried cherries, candied 39S PRACTICAL HOUSEHOLD COOKERY. peel| or angelica may be added When the paste is ready, pour it into a sufficient number of small fluted or plain madeleine moulds previously buttered inside, then place them on a baking-sheet, and bake in an oven of moderate heat. When properly baked turn out of the moulds, and let them get cold before serving. 806. RICE CAKE. Put one pound of pounded sugar in a whipping-bowl with sixteen eggs; whip both together over a very slow fire for fifteen minutes ; then add half a pound of ground rice, three-quarters of a pound of fresh butter slightly melted in half a gill of Maraschino. Mix the whole lightly together; then butter and flour a cylinder mould three inches high, put the paste in It, and bake it in a moderate oven. When done, turn the cake out of the mould, glaze it by pouring over a coating of apricot jam reduced with syrup, and sprinkle over the hot jam an ounce of chopped almonds, and let the cake cool before serving. 807. PASTE FOR SPONGE CAKE AND BISCUITS. Ingredients: Eight eggs, one pound of pounded sugar, one ounce of vanilla sugar, and a quarter of a pound each of wheaten and potato flour. Separate the yolks from the whites of eggs ; put the latter in the egg- bowl and the former in a basin, which mix with both sugars, and work with a wooden spoon. Whisk the whites, add them lightly to the yolks, then sprinkle both flours, and mix well together to a smooth paste. Meanwhile have ready spread with butter two moulds kept hot at the mouth of the oven, and strewn with fine dried sifted sugar inside ; fill the moulds, within an inch from the border, with the paste, and put in a well-heated oven to bake. When clone, which will be when a trussing needle thrust into the PRACTICAL HOUSEHOLD COOKERY. 399 centre of the cake comes out dry and free from dampness, turn them out of the moulds ; and when cold, trim off the paste that comes above the mould& 80a ITALIAN BISCUITS. Ingredients required : Six eggs, half a pound of sugar, five ounces of fiour, a few drops of essence of either lemon or orange, six ounces of chopped almonds, and a pinch of salt

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