Dainty Almond Cakes for Afternoon Tea from 1916 Recipe Book

Dainty Almond Cakes

A quarter of a pound of ground almonds, a quarter of a pound of castor sugar, two ounces of broken lunch biscuits (grated), the whites of two eggs whisked. Mix these ingredients to a stiff paste. Roll out with castor sugar to the thickness of half an inch. Put into shapes, and decorate with glace cherries

One thought on “Dainty Almond Cakes for Afternoon Tea from 1916 Recipe Book”

Leave a Reply

Your email address will not be published. Required fields are marked *