(3369). Biscuits With Almonds - Iced (Biscuits Glacis Aux Amandes)

Put a pound of sugar in a basin with eight eggs; beat until it is frothy, then add six ounces of almonds thoroughly pounded with two egg-yolks and half a gill of maraschino; continue to beat until the preparation is quite light, then add eight ounces of rice flour, mixing it in gently, and four ounces of melted butter. Pour the preparation on a baking sheet covered with paper, spreading it to a layer one inch in thickness, and place this in a slack'oven. Turn the cake over on a grate and keep it in a cool place to rest until the following day. Then wet it over with a brush dipped in maraschino; cover the top with a layer of reduced apricot marmalade (No. 3675) and glaze it with white fondant (No. 58) flavored with maraschino and at once scatter chopped burnt almonds over the entire surface. After the icing is firm cut the cake into small rectangulars an inch and a half long and three-quarters of an inch wide.

(3370). Chocolate Chestnuts (Marrons Au Chocolat)

Pound together a pound of almonds and half a pound of sugar to a fine powder and pass it through a sieve; put this strained powder back in the mortar and stirring into it twelve to fourteen egg-yolks continue to pound until a fine paste is obtained, then lay it on a marble slab and incorporate six ounces of softened chocolate; leave the paste in the ice-box for one hour. Roll into strings, cut into small pieces and form these into balls three-quarters of an inch in diameter and shape them to resemble chestnuts; lay them on a paper-covered baking sheet and leave in a cool place for twelve hours. Then cook in a very hot oven and gum them over as soon as removed.

(3372). Exquisites With Chestnuts (Exquis Aux Marrons)

Have ready a little firm lady finger paste (No. 3377), and with a pocket furnished with a three-eighths of an inch diameter socket dress it into small crowns an inch and a half in diameter, laying them on a sheet of paper; bake in a slack oven. When finished detach from the paper and hollow out the interiors of these crowns slightly on the flat side, then fill them up with chestnut puree; fasten together two by two, cover one side with a little apricot marmalade (No. 3675), and ice with vanilla fondant (No. 58); bestrew lightly all over with very finely chopped pistachios and with a channeled socket placed in a pocket dress in the center of each crown a rosette of Mocha cream.

(3371). Cocoanut Kisses (Meringues Moelleuses Aux Noix De Coco)

Place eight egg-whites free from yolks in a basin, whip until they become a stiff froth, then add with a small spatula one pound of sifted sugar, having part of it flavored with vanilla ( No. 3165), and one pound of grated cocoanut. Wet a board thoroughly, cover it with a sheet of paper, dampen this lightly and on it range small balls of the preparation one inch in diameter, placing them slightly apart. As soon as finished bestrew with powdered sugar and push into a very slack oven to cook from eighteen to twenty minutes. After removing lift from the paper and fasten two by two together.