Chocolate Biscuits

Biscuits au Chocolat

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Fresh Creole Eggs
  • An Ounce of Powdered French Chocolate
  • A Cupful of Sifted Flour
  • Cupfuls of Pulverized Sugar
  • A Tablespoonful of Vanilla Extract


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.