1289. GENOESE CAKES, WITH ALMONDS.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Prepare these as directed in the foregoing case.
  2. When they are nearly done, mask the surface with the white of an egg beat up with an ounce of sifted sugar.
  3. Then strew four ounces of chopped almonds, mixed with two ounces of sugar, and a few drops of orange-flower water, all over the coating of egg.
  4. Shake a little sugar on the top of this.
  5. Put the Genoese cakes back again in the oven, to finish baking.
  6. When done, the coating of almonds should be of a light-fawn colour.
  7. They must then be carefully removed from the baking-sheet, cut or stamped out in shapes, according to fancy, and dished up on a napkin, in a pyramidal form.
Original Text
1289. GENOESE CAKES, WITH ALMONDS. Prepare these as directed in the foregoing case, and when they are nearly done, mask the surface with the white of an egg beat up with an ounce of sifted sugar; then strew four ounces of chopped almonds, mixed with two ounces of sugar, and a few drops of orange-flower water, all over the coating of egg; shake a little sugar on the top of this, and put the Genoese cakes back again in the oven, to finish baking. When done, the coating of almonds should be of a light-fawn colour; they must then be carefully removed from the baking-sheet, cut or stamped out in shapes, according to fancy, and dished up on a napkin, in a pyramidal form.
Notes
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