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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a recipe from Hannah Glasse dating from the eighteenth century. The crackling crust is particularly successful - it looks beautiful and is delicious to eat.
Work the ground almonds, egg white, and sugar into a paste, and knead into a ball. On a sugared surface, roll out to a round