Almond Biscuits. No. 2. Cataldi's “Tranches aux Amandes.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

4 lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1/4 lb. sifted sugar well pounded and mixed with the almonds ↝ Sugar, NFS [Sugars and honey]
10 ozs. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. of buter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of 2 eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of 4 ↝ Egg, white only, raw [Eggs and omelets]

Instructions (5)

Mix the sifted sugar with the almonds.
Add the flour, butter, yolks of 2 eggs, and whites of 4 eggs to the pounded sugared almonds.
Make all into a paste.
Cut with a crescent-shaped cutter.
Bake a light brown.

Original Text

Almond Biscuits. No. 2. Cataldi's “Tranches aux Amandes.”
4 lb. sweet almonds, ¼ lb. sifted sugar well pounded and mixed with the almonds. Now to 10 ozs. of flour add 2 ozs. of buter, the yolks of 2 eggs and the whites of 4; these 4 ingredients are to be added to the pounded sugared almonds. Make all into a paste, cut with a crescent-shaped cutter and bake a light brown.

Notes

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