Almond Rusks. (Mrs. Tomsett. 1889.)
For dessert.
Make them just before dinner—if kept they lose their crispness.
1 lb. flour, ¼ lb. fresh butter, ½ lb. castor sugar, 4 eggs.
Warm the butter, then add the sugar; stir for about 5 minutes, then add by degrees the flour and the eggs. Stir for another 10 minutes. Spread on a buttered baking sheet, then cover the top of the pastry with unblanched, sweet Jordan almonds, and bake in a moderate oven.
When done, cut in strips about 3 inches long, and 1 or 1¼ wide, and dry them in entrance to oven; this gives the almonds a parched taste.
The rusks should be as thick as breakfast toast. They are very sweet.