Home › The Principles of Cookery › Almond Gauffres

Almond Gauffres

Mix a table-spoonful of fine flour with a little sugar, the rind of a lemon chopped small, and two eggs. When thoroughly mixed, add to them four ounces of blanched and finely-sliced sweet almonds. Make a baking-tin quite hot, and oil it well. Spread the mixture on it very thin, and bake it in a moderate oven until slightly coloured. Take it out and stamp it in rounds, and fold each over a reed in the shape of a small horn. This must be done while they are hot, and great care must be taken not to break them. Fill them with a little bright-coloured jam, and put them in a hot place to dry. Probable cost, 1s.