Almond Shortbread
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One pound ground sweet almonds
- eight ounces sugar
- eight ounces sifted flour
- eight ounces good butter
- eight eggs
Method
- MRS.
- W.
- COOK.
- One pound ground sweet almonds, eight ounces sugar, eight ounces sifted flour, eight ounces good butter.
- The yolks of eight eggs, about eight drops of essence of ratafia.
- First see that the ground almonds are fresh.
- Mix them with the flour and sugar and then very, very carefully add a few drops of ratafia.
- Mix everything thoroughly.
- Make a space in centre, and in this drop the yolks of the eggs.
- Then melt the butter, add that and mix up the whole together until it is a nice firm stiff paste.
- This should now be rolled a great many times;
- cannot be rolled too much.
- When sufficiently rolled to appear like a strip of cream coloured satin a quarter of an inch thick, cut in small squares with a sharp knife.
- Pinch the edges of each square and in centre of each cake, put a split half of blanched almond.
- Butter baking tins and bake in a moderate oven to a fine pale yellow tint.
- These are delicious and are particularly good in summer eaten with fruit.