No. 3336
Valencia Tartlets
Tartelettes de Valence
Crush six ounces of almonds with six ounces of sugar and a few spoonfuls of orange flower water to make it into a paste; add to this two ounces of very finely cut-up orange peel, and five stiffly beaten egg-whites; with this preparation fill some tartlet molds lined with puff paste parings (No 146); dredge lightly with sugar, and bake in a medium oven. Unmold as soon as done, and when cold ice the tops with orange fondant (No. 58); decorate the surfaces with a rosette made of bits of orange peel, laying a preserved cherry in the center.