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Almond Flowers


Puff paste circles decorated with almond 'petals' (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

1316. INGREDIENTS. - Puff-paste No. 1205; to every½ lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg.
Mode. - Roll the paste out to the thickness of ¼ inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about ¼ hour or 20 minutes. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve.
Time. - ¼ hour or 20 minutes.
Sufficient. - 18 or 20 for a dish.
Seasonable at any time.

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