Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1/2 cup of butter
- 1 teaspoonful of vanilla extract
- 1 cup of powdered sugar
- 1/4 teaspoonful of almond extract
- 2 eggs
- 2 tablespoonfuls of milk
- Blanched almonds, cut in halves
- 2 cups of flour
- =
Directions
To prepare this Almond Crisps Recipe 1, first cream the butter and gradually beat in the sugar. Reserve the white of one egg to glaze the cakes. Beat the yolk of this egg and the other whole egg; add to the creamed ingredients with the milk, flour and flavoring. More flour may be needed. The dough must be stiff enough to hold its shape when baked. Take a little of the dough onto a floured board, turn it in the flour with a knife, then knead slightly and with the rolling pin roll into a thin sheet. With a French patty cutter stamp the dough into rounds and stamp each round with the same cutter again, to divide each into a crescent and an oval shaped cake. Set these on buttered baking pans. Press upon each three halves of almonds, then brush over with the white of egg, reserved for the purpose, and sprinkle the whole with granulated sugar. Bake in a quick oven to a pale straw color.