Tender Biscuits
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g wheat flour
- g potato flour (starch)
- g sugar
- g sweet almonds
- g candied peel (citron or orange)
- g fruit preserve
- eggs
Instructions
- Prepare halved dried almonds and diced candied peel and preserve.
- Beat the yolks with the sugar and a little flour over half an hour, fold in beaten whites, then sift in the flour and mix gently with the almonds, peel and preserve.
- Bake in a greased, floured tin box; the next day cut into biscuits and toast on both sides if desired.