Almond Drops

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Blanch and pound five ounces of sweet, and three ounces of bitter almonds (or peach kernels), with a little white of egg. Put half a pound of sifted flour on your dough board, make a hole in the middle of the flour, in which put the almonds, with a pound of sugar, four yolks of eggs, and a little salt. Make into a paste. Cut in pieces the size of a nut, lay them half an inch apart, on sheets of paper, in a baking-pan, and bake in a moderate oven for fifteen or twenty minutes.