The Times Picayune Publishing Company

Chocolate Biscuits

Biscuits au Chocolat

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Fresh Creole Eggs
  • An Ounce of Powdered French Chocolate
  • A Cupful

Method

Beat the yolks of the eggs and the sugar to a cream. Add the Chocolate, and mix well. Then add the flour, alternating with the whites of the eggs, beaten to a stiff froth. Add one tablespoonful of Vanilla Extract, and bake upon wafer sheets in small Cakes to a light color.