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Almond Cakes

(Confectionary.) - (The Lady's Own Cookery Book)







Take one pound of almonds, blanch them; then take one pound of

double-refined sugar, beaten very small; crack the almonds, one by one,

upon the tops; put them into the sugar; mix them, and then beat them

well together till they will work like paste. Make them into round

cakes; take double-refined sugar, pounded and sifted, beat together with

the white of an egg, and, when the cakes are hardened in the oven, take

them out, and cover one side with sugar with a feather; then put them

into the oven again, and, when one side is hardened, take them out and

do the same on the other side. Set them in again to harden, and

afterwards lay them up for use.

Other Recipes


Amaretti Leggieri Almond Cakes

Ingredients: Almonds (sweet and bitter), eggs, castor sugar.



Blanch equal quantities of sweet and bitter almonds, and dry them a

little in the oven, then pound them in a mortar, and add nearly double

their quantity of castor sugar. Mix with the white of an egg well beaten

up into a snow, and shape into little balls about the size of a pigeon's

egg. Put them on a piece of stout white paper, and bake them in a very

slow oven. They should be very light and delicate in flavour.

Other Recipes


Clear Almond Cakes

Take the small sort of almonds; steep them in cold water till they will

blanch, and as you blanch them throw them into water. Wipe them dry, and

beat them in a stone mortar, with a little rose-water, and as much

double-refined sugar, sifted, as will make them into clear paste. Roll

them into any size you please; then dry them in an oven after bread has

been drawn, so that they may be dry on both sides; when they are cold,

make a candy of sugar; wet it a little with rose-water; set it on the

fire; stir it till it boils, then take it off, and let it cool a little.

With a feather spread it over the cakes on one side; lay them upon

papers on a table; take the lid of a baking-pan, put some coals on it,

and set it over the cakes to raise the candy quickly. When they are

cold, turn the other side, and serve it in the same manner.









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