Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
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
- 1/2 pound
- 1-1/4 cupfuls of powdered sugar
- 1/4 pound
- 1 cupful of sifted flour
- 1/2 saltspoonful of salt
- 1/2 pound of almonds
- one tablespoonful of flour
- a teaspoonful of rose-water to keep them from oiling
- 6 eggs
- one half to three quarter inch wide
- two together
- one half inch in diameter
- 4 eggs
- one half inch in diameter on strips of paper
Directions
6 eggs. 1/2 pound or 1-1/4 cupfuls of powdered sugar. 1/4 pound or 1 cupful of sifted flour. 1/2 saltspoonful of salt.
Flavoring of vanilla, lemon, or orange-flower water.
Beat the yolks and sugar to a light cream; add the flavoring. Stir in lightly the flour and then the whites of the eggs whipped very firm; the salt is added to the whites before being whipped. Have a sheet of paper on the baking-pan or sheet. Place the mixture in a pastry-bag, and press it through a tube having an opening one half to three quarter inch wide. Have the strips four and a half inches long. Cut off the paste from the tube with a knife so the ends will be clean; dust them with sugar and bake in a moderate oven ten to twelve minutes, or until a light crust has formed. The crust should not be colored. When done, stick two together, using white of egg.
_For Biscuit Balls._--Drop the mixture in balls one half inch in diameter, and bake the same as fingers. Stick two together with a little jam between them.
1/2 pound of almonds. Whites of 4 eggs. 1-1/4 cupfuls of powdered sugar.
Pound the blanched almonds to a paste, adding a teaspoonful of rose-water to keep them from oiling; add also the sugar, a little at a time, while pounding the almonds; add a few drops of almond essence and the whipped whites of the eggs; beat thoroughly together. Drop the mixture in balls one half inch in diameter on strips of paper, using a pastry-bag. If not stiff enough to hold their shapes without spreading, add one tablespoonful of flour.