A recipe for making croquante cakes (small cakes) – Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour; add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-fourths pound). Butter shallow pans, and put in the mixture about two inches thick; after it is baked in a quick oven slice cake in strips three-fourths of an inch wide and turn each piece. Put back in oven and bake a little longer. When cold put away in tin box.

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