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.