Home › The Principles of Cookery › Sicilian Biscuits

Sicilian Biscuits

Pound half a stick of vanilla, and work it up thoroughly with six ounces of powdered and sifted sugar and two well-beaten eggs. Put the mixture into a copper saucepan, and stir it briskly over a gentle fire until it is warm. Pour it out, and continue stirring until cold. Add five ounces of flour, and mix all thoroughly together. Fill a forcing-bag with the batter, and press it out in fancy shapes upon a baking-sheet. Cover the surface of the biscuits with finely-powdered sugar, and bake in a gentle oven. Time to bake, about a quarter of an hour. Probable cost, 1s. 4d. per pound.