Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

One pound of flour; 1 pound of sugar; ⅝ of a pound of butter; whites of 17 eggs; 2 or 3 drops of oil of bitter almonds. Cream the well-washed butter; add the sugar and cream again; alternate the whites with flour; flavor last of all. The confectioners nearly always bake in a square or long pan.