Almond Flowers

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
18.0 – 20.0 flowers
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required.
  2. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling.
  3. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each.
  4. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings.
  5. When they are all completed, sift over some pounded sugar, and bake for about 1/4 hour or 20 minutes.
  6. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam.
  7. Pile them high on the dish, and serve.
Original Text
ALMOND FLOWERS. 1316. INGREDIENTS.—Puff-paste No. 1205; to every 1/2 lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg. Mode.—Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about 1/4 hour or 20 minutes. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve. Time.—1/4 hour or 20 minutes. Sufficient.—18 or 20 for a dish. Seasonable at any time.
Notes
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