Time: 25 to 30 minutes.

Sufficient to make 6 cakes.

  1. 2 lbs. of flour
  2. 1 lb. of butter
  3. 1/4 lb. of pounded loaf sugar
  4. 1/2 oz. of caraway seeds
  5. 1 oz. of sweet almonds
  6. a few strips of candied orange-peel
  • Blanch the almonds and cut into small pieces
  • Beat the butter to a cream, gradually dredge in the flour
  • add the sugar, caraway seeds, and almonds
  • Work the paste until it is quite smooth, and divide it into six pieces
  • Put each cake on a separate piece of paper
  • Roll the paste out square to the thickness of about an inch, and pinch it upon all sides
  • Prick it well, and ornament with one or two strips of candied orange-peel
  • Put the cakes into a good oven, and bake them from 25 to 30 minutes

  • Note: Where the flavour of the caraway seeds is disliked, omit them, and add rather a larger proportion of candied peel.

    Source: The Book of Household Management by Isabella Beeton (1859)

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