Ingredients
- three pieces together to resemble a cluster of filberts
- 3 ozs
Directions
add eggs and milk, mix quickly ; mould in little balls, wash over with milk ; dip tops in either cocoanut or granulated sugar, and bake in good heat.
Almond Dessert Biscuits (Parisian Biscuits).
2 \ lbs. sugar, i lb. ground almonds, 3 ozs. flour, and whites of eggs to make it into a dough stiffer than macaroons — just stiff enough to force through a star tube on to wafer paper, and keep its shape ; make a variety of shapes. Melt some chocolate, and mix with a little of the mixture ; put this through a smaller tube, on to rings, etc., from larger tube (about \ inch, squeezed out), and ornament these chocolate dots with pieces of dried cherries, etc. Force three pieces together to resemble a cluster of filberts, and ornament with cut almonds. When the mixture is all run out, put the tins aside for a few hours to dry, and then slowly bake in cool oven.