Home › The Principles of Cookery › Naples, or Finger, Biscuits

Naples, or Finger, Biscuits

Take eight eggs, divide the whites from the yolks, and put them into separate bowls. Beat the yolks thoroughly, and mix with these half a pound of finely-sifted loaf sugar, a small pinch of salt, two or three drops of almond, lemon, or any other flavouring, two ounces of best flour, and two ounces and a half of cornflour. Beat thoroughly to a thick smooth batter. Whisk the whites to a solid froth, add them a little at a time to the rest, beating briskly all the while. Place them on a baking-sheet, in fingers four inches long and three-quarters of an inch wide, sift a little sugar over them, and bake in a moderate oven. They should not be allowed to brown. Time to bake, a quarter of an hour. Probable cost, 1s. 6d. per pound.