|
INGREDIENTS JOKE
To prepare an almond paste with: 250 G of almonds 175 G of caster sugar 1 egg yolk 1 spoonful with water soup of flower of orange tree 1 spoonful with melted butter soup 1/2 spoonful with cinnamon PREPARATION
To prune almonds after having soaked them in ebullient water a few minutes. To wipe with a clean linen, to mix with the caster sugar and �l' water of flower of orange tree and to pass to the mincing machine three times of continuation. To add the egg yolk, the melted butter and cinnamon, to mix well. To then form sticks of a score of cm length, a little thicker than a cigarette. To prepare the paste with Bechkito by decreasing by half yeast. To take a piece of paste with Bechkito, to extend it to the roller on the oiled table, most finely possible, 2 to 3 Misters Placer a stick of almond paste above, in the direction from the length to one centimetre of the edge and to roll up it once around the paste �Bechkito. To cut out with short-nap cloth of the roller formed with the toothed wheel. To stick well and start again the same operation until exhaustion of the almond paste. One then obtains filled sticks of almond paste the thickness of a finger. To equalize, thin them while rolling them on themselves and to cut out them out of chick-peas with the scissors on oiled sheet. To cook to moderated furnace, 10 to 15 mn and to withdraw furnace once gilded well. To let cool and place in a tinplate box so that they remain well crunching. N.B. With the remaining paste with Bechkito, to make either of Feqqas prepared in the same way and nonfilled, or of Bechkito, (see preparation page 209). To wrap these feqqas in the foliage of the horns of gazelle, to proceed in the same way, but to stretch the layering as much as possible so that it is very fine.
|