Ingredients

  • ¼ lb chocolate
  • ¼ lb sugar
  • lb, or glass, almonds
  • 1 egg white
  • glass rye rusk crumbs

For the icing

  • ¼ lb sugar
  • 1 egg white
  • juice from ½ lemon
  • glass colored poppy seeds

Method

Finely pound lb blanched sweet almonds with 1 egg white and ¼ lb each sugar and grated chocolate. Add 1 spoon water, mix everything together, and add 2 spoons finely ground rye rusk crumbs. Form into small ringlets, sprinkle with some more rusk crumbs, and bake. When the ringlets have dried, glaze them with a white icing, sprinkle with variously colored poppy seeds and return to the oven for several minutes. Yields 18 pieces.

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