cookbooks

Almond Shortbread Recipe

MRS. W. COOK.



One pound ground sweet almonds, eight ounces sugar, eight ounces sifted

flour, eight ounces good butter. The yolks of eight eggs, about eight

drops of essence of ratafia. First see that the ground almonds are

fresh. Mix them with the flour and sugar and then very, very carefully

add a few drops of ratafia. Mix everything thoroughly. Make a space in

centre, and in this drop the yolks of the eggs. Then melt the butter,

add that and mix up the whole together until it is a nice firm stiff

paste. This should now be rolled a great many times; cannot be rolled

too much. When sufficiently rolled to appear like a strip of cream

coloured satin a quarter of an inch thick, cut in small squares with a

sharp knife. Pinch the edges of each square and in centre of each cake,

put a split half of blanched almond. Butter baking tins and bake in a

moderate oven to a fine pale yellow tint. These are delicious and are

particularly good in summer eaten with fruit.

Vote

1
2
3
4
5

Viewed 2964 times.


Other Recipes from Bread, Buns, Fritters.

Baked Lemon For A Cold
Boston Brown Bread
Brown Bread
Home Made Bread
Tea Biscuit
Taffy Buns
Spanish Bun
French Rolls Or Twists
Butter-milk Scones
Graham Muffins
Muffins
Muffins
Pop Overs
Pop Overs
Johnny Cake
Short-cake
Shortbread
Almond Shortbread
Scotch Short Bread
Banana Fritters
Apple Fritters
French Pancakes
Scotch Haggis