Small Biscuits With Almonds

Prepare three yolks as usual; work them ten minutes with four ounces of sugar and an ounce of pounded bitter almonds; add a whole egg, and work together full five minutes longer; then beat up the whites very stiff, and mix them with the yolks, together with one ounce and a half of wheat flour dried in the oven and passed through a fine sieve: work this batter till it is quite sleek, and then pour it in small copper moulds formed like small melons, carefully buttered and covered twice with sugar. Mask the biscuit with fine sugar, and bake in a moderate oven.

Biscuits With Cream

After mixing the yolks of three eggs with four ounces of fine sugar, (on which half the peel of a small lemon has been grated), work the mixture for ten minutes; then beat up the three whites as usual; mix them gradually with the yolks, together with one ounce and a half of dried sifted flour, and four spoonsful of whipped cream, well drained: the whole being lightly mixed together and very sleek, put it in moulds or cases, covering the tops of the biscuits with fine sugar; when the sugar is melted, put the biscuits in a gentle oven, and let them bake twenty or twenty-five minutes. When taken out of the oven, be careful to put them on their sides to prevent their sinking.

Biscuits Glazed With Chocolate

Prepare the same ingredients as the last, but flavour them with half a clove of vanilla pounded and passed through a silk sieve; then put them in a case ten inches in length by seven in width, which you put in a gentle oven. In forty or fifty minutes after, see if your biscuit feels tolerably firm; if it does, take it out of the oven, and as soon as it is quite cold, turn the case and take out the biscuit, which you cut into small squares, lozenges, etc.: then mix the white of an egg with an ounce of finely-powdered white sugar and three ounces of chocolate, which, after being grated, you have dissolved for a few minutes in the mouth of the oven: work the whole with a silver spoon for five minutes, adding a little white of egg to make it rather thick and glossy, and then cover the top of the biscuit thickly with it, smoothing it with a spatula; after which put the biscuit for five or six minutes in the oven, and then let cool.

Biscuits Glazed With Orange

Rub the peel of a fine orange on a piece of sugar, then scrape off all the coloured parts, and, after bruising them with a rolling-pin, mix them with three ounces of fine sugar and the white of an egg; beat the whole for five or six minutes, then glaze the biscuit (prepared like the last, except you omit the vanilla) with it. Flavour the biscuit with either the half of an orange peel, lemon or citron, or with coffee. If you wish to glaze them á la rose, colour the glazing with vegetable red, and add one drop of essence of roses to it.]

Almond Bread

Having bleached and dried eight ounces of sweet, and once ounce of bitter almonds, bruise them in a mortar; add one egg, and with the pestle rub it all very fine. If you find it getting oily before it becomes fine, increase the quantity of egg. When fine, grate into it the rind of one lemon; and add one pound two ounces of sifted loaf sugar. Mix with yolks of eggs, until it becomes a soft batter; now add to the rest two ounces of flour, and mix all well toge-ther; then pour your batter into square flat buttered tins, with the sides and ends turned up about two inches high; bake in a warm oven, and when cold, ice it over with the icing (see article to ice, bride, and other cakes, p. 104), and sprinkle some nonpariel sugarplums on the top. You may cut it in any shape or form, and mix it with your rout cakes.