Difference between revisions of "Almond Jumbles"
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* 2 ounces of sweet and 4 – 5 bitter [[almond]]s | * 2 ounces of sweet and 4 – 5 bitter [[almond]]s | ||
| − | == | + | == Procedures == |
# To prepare this [[almond]] jumbles recipe, first work 2 ounces of [[butter]] into half a pound of [[flour]]; then add 2 tablespoonfuls of sifted [[granulated sugar|sugar]], a little [[lemon juice]], and 2 ounces of sweet and 4 or 5 bitter [[almond]]s, blanched and beaten to a paste with the white of an [[egg]]. | # To prepare this [[almond]] jumbles recipe, first work 2 ounces of [[butter]] into half a pound of [[flour]]; then add 2 tablespoonfuls of sifted [[granulated sugar|sugar]], a little [[lemon juice]], and 2 ounces of sweet and 4 or 5 bitter [[almond]]s, blanched and beaten to a paste with the white of an [[egg]]. | ||
# Mix thoroughly, roll it out rather thin, cut into small round cakes, place them on well-oiled tins, and bake in a quick [[oven]]. | # Mix thoroughly, roll it out rather thin, cut into small round cakes, place them on well-oiled tins, and bake in a quick [[oven]]. | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 2 ounces of butter
- ½ pound of flour
- 2 tbsp. sifted sugar
- lemon juice
- 2 ounces of sweet and 4 – 5 bitter almonds
Procedures
- To prepare this almond jumbles recipe, first work 2 ounces of butter into half a pound of flour; then add 2 tablespoonfuls of sifted sugar, a little lemon juice, and 2 ounces of sweet and 4 or 5 bitter almonds, blanched and beaten to a paste with the white of an egg.
- Mix thoroughly, roll it out rather thin, cut into small round cakes, place them on well-oiled tins, and bake in a quick oven.
- Time to bake, ten minutes.
