Almond Cakes

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

1/2 lb. sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
1 white of egg ↝ Egg, white only, raw [Eggs and omelets]
1/2 lb. powdered sugar ↝ Sugars, powdered [Sweets]
1/2 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
3/4 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1 tea-spoon ground cinnamon ↝ Spices, cinnamon, ground [Spices and Herbs]
the beaten yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
powdered sugar ↝ Sugars, powdered [Sweets]

Instructions (5)

Blanch and pound the almonds, adding the beaten whites and mixing well together.
Add them to the rest of the ingredients and knead well together with the hands.
Roll out and cut into round cakes.
Brush over with the beaten yolk of an egg, and dust with powdered sugar.
Bake on a well greased tin in a slow oven until they are a rich yellow.

Original Text

Almond Cakes

¹⁄₂ lb. sweet almonds 1 white of egg ¹⁄₂ lb. powdered sugar ¹⁄₂ lb. butter ³⁄₄ lb. flour 2 eggs 1 tea-spoon ground cinnamon

Blanch and pound the almonds, adding the beaten whites and mixing well together. Add them to the rest of the ingredients and knead well together with the hands. Roll out and cut into round cakes. Brush over with the beaten yolk of an egg, and dust with powdered sugar. Bake on a well greased tin in a slow oven until they are a rich yellow.

Notes

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