Opera Biscuits

Ingredients

• 8 oz. Vienna flour
• 4 oz. caster sugar
• 4 oz. ground almonds
• 4 oz. glace cherries
• 1 oz. pistachio kernels
• 4 eggs
• 8 drops vanilla essence

Method

1. 1

   Put the sugar into a basin, add the eggs one at a time, and work to a light cream.

2. 2

   Sift the flour, and work in lightly.

3. 3

   Blanch the pistachios, peel, and chop small; cut the cherries into small pieces, and add both to the mixture, together with the almonds and vanilla essence.

4. 4

   Put the mixture into a forcing-bag, with a large plain tube.

5. 5

   Squeeze out some drops on to a greased tin about the size of a half-penny-piece; dust over with fine sugar, and bake in a moderately heated oven.

6. 6

   When done remove from the tin on to a sieve, and serve when cold.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 537. The excerpt below is the record exactly as published.

Opera Biscuits. — 8 oz. Vienna flour, 4 oz. caster sugar, 4 oz. ground almonds, 4 oz. glace cherries, 1 oz. pistachio kernels, 4 eggs, 8 drops vanilla essence

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