Ingredients:
1/2 lb. honey
2 Tbsp.
blanched almonds
2 Tbsp.
filberts
Candied lemon
peel to taste
Dust of pepper
and powdered
cinnamon
1/4 lb. grated
chocolate
1 Tbsp. corn
flour
2 Tbsp. ground
almonds
Large wafers
Some almond
halfs for decoration
Preparation:
Boil half a
pound of honey
in a vessel, and then add to it a few blanched almonds and
filberts
cut in halves or quarters and slightly browned, a little candied lemon
peel, a dust of pepper and powdered
cinnamon and a
quarter pound of grated chocolate. Mix all well together.
Gradually add
a tablespoonful
of corn flour and two of ground
almonds to
thicken it. Then take the vessel off the heat, spread the mixture
on large wafers, and make each cake about an inch thick.
Garnish
them on the top with
almonds cut in half, and dust over
a little powdered
sugar and cinnamon, then put them in a very slow oven for an hour.
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