Mrs Beetons Puddings and Desserts Revisited
Almond Flowers
Very Good Puff Paste
To every 225g (8oz) Paste allow:
85g (3oz) Almonds
1 Egg White
Caster Sugar, sifted
Roll the paste out to the thickness of 6mm (¼ inch) and cut with a round fluted cutter, as many pieces as 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.
When they are all completed, sift over some.
Bake for about 15 or 20 minutes.
Garnish between the almonds with strips of apple jelly and place small quantity of strawberry jam in the centre of the ring.
Pile them high on the dish and serve.
Time: 15 or 20 minutes.
Sufficient. 18 or 20 for a dish.
Seasonable at any time.
ALMOND FLOWERS
1316. INGREDIENTS - Puff-paste No. 1205; to every 1/2 lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg.
Mode - Roll the paste out to the thickness of 1/4 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 1/4 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 - 1/4 hour or 20 minutes.
Sufficient - 18 or 20 for a dish.
Seasonable at any time.
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