CROQUANTE CAKES (SMALL CAKES)
These delightful Croquante Cakes, adapted from a historical recipe, offer a satisfying crunch and a delicate sweetness. The combination of almonds, citron, and sugar creates a rich, aromatic flavor profile, while the baking process results in a crisp, golden texture. Perfect for a light dessert or a special treat with tea.
Ingredients
- 3/4 pound Shelled almonds
- 1/2 pound Citron, sliced
- 1/4 cup All-purpose flour (Quantity estimated (not specified in original recipe))
- 3/4 pound Granulated sugar
- 6 each Large eggs
- 3/4 pound All-purpose flour
- 1 tablespoon Butter, for greasing (Quantity estimated (not specified in original recipe))
Instructions
- 1Blanch the shelled almonds (about 3/4 pound) in boiling water for 1 minute, then drain and cut them in halves. Slice the citron (about 1/2 pound). Mix the almonds and citron well together.
- 2Lightly dust the almond and citron mixture with a little flour (about 1/4 cup). Add the sugar (3/4 pound) to the mixture. In a separate bowl, beat the eggs well. Add the beaten eggs to the almond, citron, and sugar mixture. Finally, add the remaining flour (3/4 pound) and mix until just combined.
- 3Preheat oven to 400°F (200°C). Butter shallow baking pans. Pour the mixture into the prepared pans, about 2 inches thick. Bake in the preheated oven for approximately 20 minutes. Slice the baked cake into strips about 3/4 inch wide and turn each piece. Return to the oven and bake a little longer, until golden brown and crisp, about 10 minutes. Let cool completely before storing in a tin box.