Almond Biscuits

Blanch and pound an equal quantity of bitter and sweet almonds, adding a few drops of orange-water to prevent them from oiling. Beat the yolks of some eggs in a little powdered sugar, add the almond pulp and sufficient flour to form a stiff paste, and roll out to one-quarter of an inch in thickness. Cut into shapes with a pastry-cutter or the rim of a wineglass, and bake on a greased baking-sheet until a light brown.

Almond Sponge Biscuits

Crack a dozen eggs separately into a teacup, pour them all into a large kitchen-basin, and beat with a whisk until thoroughly mixed; then add by degrees a pound and two ounces of sugar, and beat until it is quite dissolved. Then add a pound and three ounces of fine pastry-flour, and work into a light dough. Have ready sufficient small moulds, warm them and butter the inner surfaces neatly. Fill level to the rims with the dough, dust over the top with powdered sugar, lay them over some blanched chopped almonds, and bake in a moderate oven.

Champagne Biscuits

Mix the desired quantity of flour with some caraway seeds, beat up a dozen eggs to each two pounds of flour used and add gradually powdered sugar while beating until a thick paste is formed; warm some butter and beat it to a cream, so that when the sugar and eggs are well thickened this butter may be worked into them, and add gradually some finely-sifted flour and some more of the caraway seeds. Lay the biscuits on a greased paper which has been crinkled and set them with the papers into small tin moulds, and bake in a hot oven.

Chocolate Biscuit

Put the yolks of eight eggs in a basin with half a pound of caster-sugar, mix in six ounces of flour and beat until the batter is quite smooth. Beat the whites of the eggs to a light froth and stir with the foregoing and season the mixture with a few drops of vanilla. Put an ounce and a half of chocolate in a saucepan on the fire and when dissolved put in three tablespoonfuls of sugar and stir until thick. Dip the cold biscuit in the chocolate and lay on a dish.

Cream Biscuits

Put one-half pound of flour in a basin, form a hollow in the center and work in the whites of three eggs, one-half teacupful of cream, one ounce of sugar, one wine-glassful of brandy and a small quantity of salt. When it is quite smooth roll out the paste very thin, cut it into rounds with a cutter two inches in diameter, prick them all over with a fork, put them on a floured baking-sheet and bake in a hot oven until done. Turn them out, let them get cold, and use as desired.

Orange Biscuits

Put eight ounces of butter into a basin, warm and work it to a cream, adding the same quantity of orange sugar. Chop into thin slices three ounces of candied orange peel, mix it in, and add gradually four ounces of dried flour and the well-beaten yolks of eight eggs. Beat the whites of the eggs to a stiff froth, stir them in, pour the mixture into well-buttered moulds, sprinkle over a little powdered sugar and bake in a slow oven for five or six minutes. Turn them out when done, let them get cold, and they are ready for use.