RUSSIAN BISCUITS

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Eight ounces of pounded sugar
ten eggs
six ounces of flour
four ounces of almonds pounded and dried over the fire in a sugar-boiler
quarter of an ounce of aniseed

Instructions (4)

Let the yolks of the eggs and the sugar be whisked together in an egg-bowl over a slow-fire, until they present the appearance of a thick batter
the whites previously whisked firm must now be lightly added, as also the flour, pounded almonds, and the aniseed.
The batter thus produced, may either be baked in small moulds, or as is most appropriate for these biscuits, they should be baked in long tin moulds or failing these, in stout paper cases, ten inches long by three inches deep, and two and a half inches wide.
When the last named are baked, and have been allowed to become thoroughly cold, cut them into rather thin slices, which, being placed on baking-sheets, should be again baked of a very light colour on both sides.

Original Text

RUSSIAN BISCUITS.
INGREDIENTS:—Eight ounces of pounded sugar, ten eggs, six ounces of flour, four ounces of almonds pounded and dried over the fire in a sugar-boiler, quarter of an ounce of aniseed.
Let the yolks of the eggs and the sugar be whisked together in an egg-bowl over a slow-fire, until they present the appearance of a thick batter; the whites previously whisked firm must now be lightly added, as also the flour, pounded almonds, and the aniseed. The batter thus produced, may either be baked in small moulds, or as is most appropriate for these biscuits, they should be baked in long tin moulds or failing these, in stout paper cases, ten inches long by three inches deep, and two and a half inches wide. When the last named are baked, and have been allowed to become thoroughly cold, cut them into rather thin slices, which, being placed on baking-sheets, should be again baked of a very light colour on both sides.

Notes

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