Philadelphia Cracknels

Ingredients

• Blanch Jib. of sweet almonds
• six well-beaten eggs
• Slightly warm lib. of butter
• lib. of caster sugar
• the yellow rind of two lemons
• Sift lib. of flour

Method

1. 1

   Blanch 0.5lb. of sweet almonds, put them in a mortar and pound them, and mix in gradually six well-beaten eggs.

2. 2

   Slightly warm 0.5lb. of butter, and beat it well with 0.5lb. of caster sugar; grate the yellow rind of two lemons, add them to the butter and sugar, and then mix the whole with the pounded almonds.

3. 3

   Sift 0.5lb. of flour onto a paste-board, then mix the almond paste in with it, and knead it well.

4. 4

   Dredge a little flour over the paste and roll it out, cut it into any shapes liked, brush them over with a paste-brush dipped in beaten yolk of egg, and dust them over with caster sugar.

5. 5

   Lay the Cracknels on a buttered baking-tin and bake them in a moderate oven.

6. 6

   When lightly browned, take them out of the oven.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 517. The excerpt below is the record exactly as published.

Philadelphia Cracknels. —Blanch Jib. of sweet almonds, put them in. a mortar and pound them, and mix in gradually six well-beaten eggs. Slightly warm lib. of butter, and beat it well with lib. of caster sugar ; grate the yellow rind of two lemons, add them to the butter and sugar, and then mix the whole with the pounded almonds. Sift lib. of flour

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