Vienna Cakes

Ingredients

• ^ pound of butter
• % pound of sugar
• i^ pound of flour
• 4 eggs
• V4 pound of almonds
• cinnamon

Method

1. 1

   Melt the butter and use only the clear part.

2. 2

   Stir it until cool and thick; add the sugar, flour and eggs; spread the dough on the tin with a knife as thin as possible; chop the almonds and mix them with some sugar and cinnamon as a flavor, and strew the mixture over the top of the dough.

3. 3

   Bake in a good hot oven; as soon as done take a large sharp knife and cut in small squares or any other desired shape.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 80. The excerpt below is the record exactly as published.

VIENNA CAKES— Mrs. Wm. LIchtenberg. ^ pound of butter, % pound of sugar, i^ pound of flour, 4 eggs, V4, pound of almonds, cinnamon

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