Raspberry Biscuits

Ingredients

• Three pounds of stale or broken almona goods
• one pound of common Biscuits
• thin layer of raspberry jam
• a layer of rather thin iceing, made with the white of egg

Method

1. 1

   Beat the almonds and biscuits fine in a mortar, pass through a sieve, then mix with yolks of eggs to form a stiff paste.

2. 2

   Roll out into a sheet, spread raspberry jam, cover with another sheet, cut into pieces, and top with icing.

3. 3

   Bake in a cool oven until the icing is pale brown.

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 17. The excerpt below is the record exactly as published.

RASPBERRY BISCUITS. Three pounds of stale or broken almona goods, such as Macaroons, Ratafias, or Almond Cakes, and one pound of common Biscuits, or some stale Sponge Cakes. Beat this mixture fine in a clean mortar, and pass it through a sieve ; put it again in the mortar, and beat it into a moderate stiff' paste with the yolks of eggs. Roll it out into a sheet about one-eighth of an inch thick, to any size you please; spread a thin layer of raspberry jam ; roll out another sheet the same size and thickness as the former, lay it on the top ; then cut it in pieces, with a knife and straight edge, about three inches long by an inch or inch and a half wide ; put over, a layer of rather thin iceing, made with the white of egg

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