Cracknels Recipe

However, you shall home with me tonight,

Forget your cares, and revel in delight;

I have in store a pint or two of wine,

Some _cracknels_, and the remnant of a chine.

SWIFT.



Blanch half a pound of sweet almonds, and pound them to a fine paste,

adding to them by degrees six eggs, when thoroughly pounded; pour on

them a pound of powdered sugar, the same of butter, and the rinds of two

lemons grated; beat up these ingredients in the mortar; put a pound of

flour on a slab, and having poured the almond paste upon it, knead them

together till they are well incorporated; roll it out, and cut the

cracknels into such forms as you think proper; rub them with yolk of

egg, and strew over them powdered sugar or cinnamon; then lay them on a

buttered tin, and bake them in a moderate oven, taking great care they

do not burn.

Vote