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Classic
Cook Books
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page 64
CAKES
ALMOND CAKES
Two cupfuls of rice flour; one quarter cupful of almond oil; one half cupful of
chopped almonds; one and one half cupfuls of powdered sugar; two eggs.
Mix thoroughly two cupfuls of rice flour, one and one half cupfuls of powdered
sugar, and half a cupful of blanched almonds, chopped very fine, with a quarter
of a cupful of almond oil. Moisten with two beaten eggs. Use no water, and if
too stiff, add more egg. Roll about quarter of an inch thick, and cut in
fanciful shapes. Place half an almond in the center of each cake, and bake them
for one hour in a moderate oven. These cakes are certain to keep for a long time
if they are placed in a tin box.
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Classic
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