Almond Biscuits is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic cake-like biscuit (cookie) made form a baked blend of sugar, eggs, ground almonds and flour. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Biscuits.
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This is a classic recipe for a Victorian version of Almond Biscuits that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Beat up one pound of powdered loaf sugar with the yolks of nine eggs, and whip into a froth separately the whites of twelve eggs, then mix both together, add six ounces of sweet and half an ounce of bitter almonds, blanched and pounded; mix well together, dredging in at the same time two ounces of flour; place in paper moulds, sift over them flour and pounded sugar, and bake in a moderate oven.
Whisk together the sugar and egg yolks in a bowl until pale and creamy. Add the 12 egg whites to a separate bowl and beat until frothy.
Fold the egg whites into the egg yolk mix then add in the ground almonds and bitter almond extract. Finally fold in the flour. Drop the mixture by the tablespoon into paper fairy cake moulds. Dust the tops with icing sugar then transfer to an oven pre-heated to 180°C and bake for about 15 minutes, or until golden and cooked through. Allow to cool before serving.
Sugar, 1lb.; eggs, 9 yolks and 12 whites; almonds, sweet, 6oz.; bitter ditto, 1/2 oz.; flour, 2oz.