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page 406
yellow. If the macaroons are wanted bitter, use three parts of sweet and one
part of bitter almonds.
116. Spiced Macaroons. 1 pound of grated almonds, 1 1/2 pounds of sifted sugar,
the grated peel of a lemon cinnamon, cloves, nutmeg or mace and the whites of a
few eggs.
The ingredients are stirred with enough white of egg to bind the mass, beating
the dough with a spoon, not stirring it. Bake as directed in the above receipt.
117. Almond Nuts. 1/2 pound of flour, 1/2 pound of sugar, 1/2 pound of pounded
almonds, 2 ounces of butter, 4-6 eggs, lemon- or orange peel.
Cream the butter and stir with eggs, sugar, spices and almonds for 1/4 hour,
stir in the flour, make into little balls and bake slowly until a light yellow.
118. White Rifle Nuts (Pfeffernuesse). 1 pound of flour, 1 pound of sugar, both
sifted, 4 large eggs, 3 ounces of citron, the peel of a lemon, 1 nutmeg, 1 table
spoonful of cinnamon, 1 teaspoonful of ground cloves, baking powder and white
pepper.
Eggs, sugar and spices are stirred well together, mix the baking powder with the
flour, mix all together, form into little balls and bake slowly.
119. Brunswick Rifle Nuts. 1 pound of flour, 1 pound of honey, baking powder, 1
1/2 ounces of cinnamon, 1/2 ounce of ground cloves and the necessary flour.
Put the honey on the fire until it comes to a boil, stir into a deep dish, rinse
the dish in which the honey was boiled with 1 cupful of water, add this to the
dough and knead into the latter enough flour to make it very stiff. Cover the
dough and set it aside for a few weeks or so in a cool place. When ready to bake
put the dough on the board, add the spices and baking powder, knead the dough,
roll it, fold it together again, roll again until soft and elastic. Then roll a
small piece of the dough to the thickness of a finger, cut into pieces 1/2 inch
thick, put these side by side into a buttered pan. After the little cakes are
all made, take the rolling pin, lightly roll it over them to make them even and
bake in a moderate oven until done, but not too dark nor too hard. After taking
from the oven let the cakes remain
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