Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Ā½ cup butter.
  • 1 cup sugar.
  • 1 egg.
  • 1Ā¾ cups flour.
  • 2 teaspoons baking powder.
  • White 1 egg.
  • Blanched almonds.
  • 1 tablespoon sugar.
  • Ā¼ teaspoon cinnamon.


    Cream the butter, add sugar gradually, and egg well beaten; then add flour mixed and sifted with baking powder. Chill, toss one-half mixture on a floured board, and roll one-eighth inch thick. Shape with a doughnut cutter. Brush over with white of egg, and sprinkle with sugar mixed with cinnamon. Split almonds, and arrange three halves on each at equal distances. Place on a buttered sheet, and bake eight minutes in a slow oven.