Reference > Farmer's Cookbook > CAKE > Almond Tart
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Almond Tart

4 eggs
1/2 cup Jordan almonds, blanched and finely chopped
1 cup powdered sugar

1/3 cup grated chocolate
1 teaspoon baking powder
3/4 cup cracker dust

Beat yolks of eggs until thick and lemon-colored; add sugar gradually, then fold in white of eggs beaten until stiff and dry. Add chocolate, almonds, baking powder, and cracker dust. Bake in a round pan. Cool, split, and put whipped cream, sweetened and flavored, between and on top. Garnish with angelica and candied cherries. This makes a most attractive dessert when baked in individual tins. As soon as cool, remove centres, and fill with whipped cream, forced through a pastry bag.


CONTENTS · BIBLIOGRAPHIC RECORD
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