1298a. ITALIAN BISCUITS.
INGREDIENTS:—Six eggs, eight ounces of pounded sugar, five ounces of flour, some orange or lemon sugar for flavouring, a pinch of salt, and six ounces of chopped almonds.
First, divide the yolks from the whites of the six eggs, placing the whites in an egg-bowl, and the yolks in a basin; add the sugar, the flavouring, and the salt, to the yolks, and with a wooden spoon continue working these until they present the appearance of a rather stiff creamy batter. Then add half the flour, and when this has been well mixed in, let the six whites previously whipped firm, be also lightly mixed in, together with the remainder of the flour, taking care to keep the batter as firm and light as possible.
You now fill a biscuit-former with some of the batter, and then proceed to gently force out the batter on to baking-sheets (previously buttered and floured for the purpose), in round or oval shapes, twice the size of a five-shilling piece; and when the whole of the batter is used up in this manner, let the chopped almonds be equally strewn over the biscuits; and, after some sugar has been shook over their surface with a dredger-box, they must be baked of a very light colour, in a rather slack oven.
These cakes are most appropriate for dessert; but, when made of the size of a five-shilling piece, by first spreading any kind of fruit, jam, on the under part, and sticking two of them together, they may be neatly dished up, for a second-course dish, with some whipped cream in the centre.