1297. Almond Cakes

Ingredients: - Six ounces of flour, eight ounces of sugar, two ounces of ground or finely-powdered almonds (with a few bitter almonds), six yolks of eggs, two whole eggs, four whites whipped, a glass of brandy, a little salt, four ounces of chopped almonds mixed with two ounces of sugar, and half the white of an egg.

First, work the butter in a basin with a spoon, until it presents a creamy appearance; next, add the flour, sugar, almonds, brandy, and salt, gradually ; then mix in the whipped whites of eggs, lightly ; pour this paste on a baking-sheet about an inch and a half deep (previously buttered), and bake it of a light color. When the cake is nearly done, spread the prepared chopped almonds over the top, and then put it back again into the oven to finish baking ; when done, the almonds should be of a light fawn-color. Turn the cake out carefully, and when cold, cut it up into bands about an inch and a half wide, then again divide these into diamond-shaped cakes, and dish them up pyramidally.

Some whipped cream may be placed in the centre of the dish, and the cakes neatly dished up round it.

Dried cherries, sultana raisins, currants, any kind of candied peel, • pistachios or Spanish nuts, may be added. The cakes may also be flavored with any kind of essence or liqueur.