TO-DAY’S RECIPE
Almond Cakes.—J cup butter, 1 egg, 1-3 cup blanched almonds, | cup sugar, 4 tablespoon cinnamon, i tablespoon clove, f tablespoon grated nutmeg, grated rind A lemon, 2 tablespoons brandy, 2 cups flour. Cream the butter, add eggs well beaten, and almonds linely chopped; then add remaining ingredients. Toss on a floured board, and roll to one-fourth inch in thickness. Shape with a round cutter, first dipped in flour, and bake in a slow oven until delicately browned.
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Bibliographic details
Wanganui Chronicle, Volume 72, Issue 92, 18 April 1929, Page 3
Word Count
79TO-DAY’S RECIPE Wanganui Chronicle, Volume 72, Issue 92, 18 April 1929, Page 3
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