- Sweet almonds 1½ ounce.
- Candied orange or angelica, one ounce.
- Fruit preserve, one ounce.
- Three eggs.
Skin the almonds, cut them in half lengthwise and dry in the sun or at the fire. Pastry cooks usually leave them with the skin but it is much preferable to skin them. Cut in little cubes the candied fruits and the preserve.
Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour, letting it fall from a sieve. Mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit. Grease and sprinkle the tin box with flour. Bake in the oven and cut the biscuits the day after. If desired these can also be roasted on both sides.
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BISCUITS SULTAN
(Biscotto alla sultana)
- Granulated sugar, six ounces.
- Flour, four ounces.
- Potato meal, two ounces.
- Currants, three ounces.
- Candied fruits, one ounce.
- Five eggs.
- A taste of lemon peel.
- Two tablespoonfuls of brandy.
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