Wafers with Almonds or Hazel-Nuts and with Brandy—Thin

Grind eight ounces of peeled sweet almonds with four egg-whites; pound them to a pulp to obtain a very fine paste, then add twelve ounces of powdered sugar, part of it flavored with vanilla (No. 3165) four ounces of flour and two egg-whites. Mix the whole well, and when the paste is quite smooth add to it four partly beaten egg-whites. Dress this paste in rounds two and a half inches in diameter with a spoon on waxed baking tins, and bake in a hot oven; when of a fine golden color remove from the tins and roll them on half-inch diameter cylinders.

For Hazel-nut Wafers.—Substitute the same quantity of roasted nuts for the almonds.

Rolled Wafers with Brandy.—Lay twelve ounces of sifted powdered sugar in a bowl and wet it slowly with ten half-beaten egg-whites, then add six ounces of flour and six ounces of corn starch, two ounces of melted butter, and two tablespoonfuls of brandy. Mix thoroughly to a smooth paste; add a pint of milk and stir until a flowing paste is obtained. Heat two flat, round, wafer irons (Fig. 608), cover one side with a thin layer of the paste, close the irons, and cook the wafers to a fine golden color. Pare the edges as soon as they are done, then roll each one upon a small inch-diameter roll.

FANCY CAKES (Petits Fours).

Sixty to the Pound.