Almond Wafers

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 (10)

3 1/2 oz. sweet almonds chopped and pounded ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
a little orange-flower water
2 spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the same of cold water ↝ Water, tap [Tap water]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
4 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 whites ↝ Egg, white only, raw [Eggs and omelets]
pistachios on top rim, or coloured sugar ↝ Nuts, pistachio nuts, raw [Nut and Seed Products]
iced Italian Cream, No. 1 (see later on under Cream)

Instructions (6)

as you pound, drop over them a little orange-flower water to prevent them oiling
put in a basin, and mix in 2 spoonfuls of flour, the same of cold water, and a pinch of salt, also 4 ozs. sugar, 4 yolks of egg, and 2 whites.
Mix well, and put on baking sheet to half bake in a slow oven
when done, cut with a round cutter and twist them into shapes of cornucopias, and dry in screen
stick pistachios on top rim, or coloured sugar.
Fill the cornucopias just before you send them up with iced Italian Cream, No. 1 (see later on under Cream).

Original Text

Almond Wafers.
For dinner.
3 ½ oz. sweet almonds chopped and pounded; as you pound, drop over them a little orange-flower water to prevent them oiling; put in a basin, and mix in 2 spoonfuls of flour, the same of cold water, and a pinch of salt, also 4 ozs. sugar, 4 yolks of egg, and 2 whites.
Mix well, and put on baking sheet to half bake in a slow oven; when done, cut with a round cutter and twist them into shapes of cornucopias, and dry in screen; stick pistachios on top rim, or coloured sugar. Fill the cornucopias just before you send them up with iced Italian Cream, No. 1 (see later on under Cream).

Notes

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