561. Bannocks - Scotch

Warm two cups of sifted flour; mix with two heaping tablespoons of chopped almonds, four of powdered sugar, and two of anise seed; mix with a cup of melted butter; knead well and roll out about half an inch thick on a board, sprinkled with sugar. Cut into oblong squares and bake in a slow oven.

562. Berliner Krands - Norwegian

Wash a half-pound of butter well and beat to a cream; mash the yolks of two hard-boiled eggs smooth and mix with two raw yolks; then beat in half a cup of powdered sugar, the butter and a wineglass of brandy; add a pound of sifted flour slowly, knead a little and roll under the hands into small cakes or "krunchens;" dip each into the beaten white of egg) then roll in sugar; place on a greased tin and bake a delicate brown in a slow oven.

563. Blaetter Kuchen - German

Cream a cup of butter and add, alternately, a little at a time, a cup of thick cream and enough flour to make a firm dough; knead well and let stand in a cool place over-night. Roll out very thin in sugar, cut into diamonds and bake a delicate brown.

564. Canestrelli (Tea Cakes) - Italian

Cream together until light half a cup each of sugar and butter; add the well-beaten yolk of an egg and two tablespoons of sherry; then enough sifted flour to make a firm, smooth dough. Roll out thin, cut in fancy shapes and bake.

565. Genoese Pastry

Beat to a cream half a cup each of sugar and butter; break in an egg and beat until smooth; then add, one by one, three more eggs, beating very hard, then half a cup of sifted flour. Spread on a buttered tin a third of an inch thick and bake from ten to fifteen minutes. Turn upside down to cool and, when cold, spread thickly with apricot or strawberry jam, then with chocolate icing. Dry in the oven for a moment before cutting into fancy shapes.

566. Japanese Wafers

Break the white of an egg into a bowl, stir in a tablespoon of sugar, then a tablespoon of flour and a half teaspoon of softened butter; beat until well mixed. It should be about as thick as cream. Drop a teaspoon of this on the reverse side of a large baking pan, well greased, and spread it into a round wafer, as thin as paper, with the back of a spoon. Bake a light brown in a moderate oven and while warm remove from the tin and roll around a curling stick.

567. Marzipan - German

Chop fine, and pound to a paste, a quarter of a pound of blanched almonds, adding a little white of egg from time to time to prevent oiling; rub in half a pound of confectioner's sugar and another white of egg and make a stiff paste, which spread smoothly in a cake-tin and bake in a slow oven.

568. Platzen - Hollandaise

Beat the yolks of four eggs until creamy; then beat in two cups of powdered sugar; add a half teaspoon each of cinnamon and cloves and just enough flour to hold the batter together. Line a large baking pan with greased paper; drop by the dessert spoon in rows two inches apart and bake.