Ingredients

  • ¼ lb butter
  • lb, or ¼ glass, sugar
  • lb, or 1⅛ glass, flour
  • 1 egg
  • ¾–1 glass fruit purée
  • 4 egg whites
  • ¼ lb, or ½ glass, sugar
  • about ¼ teaspoon vanilla
  • 1 spoon sugar

Method

Beat ¼ lb unsalted butter and lb sugar until white and add lb flour and ½ egg. Mix all this as well as possible, spread thinly on paper, and bake. Cool, spread with fruit purée, and cover with beaten egg whites mixed with ¼ lb sugar and vanilla. Using a sharp knife, cut into oblong pirozhki, sprinkle with sugar, sieving it through muslin, and bake for 5 minutes, or just enough to brown the tops very lightly.

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