Ingredients
For pastry dough
almonds, blanched
half a pound of castor sugar
a quarter of a pound of butter
three-quarters of a pound of flour
one small pinch of salt
the grated peel of half an orange
six yolks of eggs
for filling
apricot jam and currant jelly
for topping
pistachio nuts
Directions
Blanch, peel, wash, and dry half a pound of Jordan almonds; pound them in a mortar, moistening them with white of egg to prevent their turning oily.
Then add half a pound of castor sugar, a quarter of a pound of butter, three-quarters of a pound of flour, one small pinch of salt, and the grated peel of half an orange.
Mix the whole to a stiff paste with six yolks of eggs and let it rest for an hour.
Roll out the paste to three-sixteenths of an inch thickness, cut it with a plain 5-inch cutter, and put these rounds into the oven till they become a light golden tinge. When these rounds are cold lay them one on top of the other, spreading them over alternately with apricot jam and currant jelly; spread the outside when piled up with apricot jam.
Roll out some puff paste one-eighth of an inch thick, cut it into fancy patterns, lay them on a baking sheet, dredge fine sugar over them, and bake them without colouring them. Decorate the top and round the cake with these and some
pistachio kernels arranged in trefoils.
Notes
The recipe in this entry was taken from "Sweets and Supper Dishes a la Mode" by Mrs. De Salts. The cookbook was published in England by Longmans, Green and Co. in 1895. Photo: Mary Melfi. |
