Preparation: Sugar and butter are stirred to a cream, then all ingredients mixed in and lastly the flour. Make little heaps or nuts on buttered pans and bake them.
No. 42—BROWN PEPPERNUTS No. 2.
- 1½ lbs. of butter
- 1 lb. of sugar
- 1 lb. of syrup
- 1 cup of rose water
- 2 tsps. of hartshorn salt
- ½ cup of finely chopped citron
- ¼ lb. of ground almonds
- 1 tbsp. of cardamom
- 1 grated lemon rind
- 3 lbs. of flour
Preparation: Preparation is the same as the one before, [No. 41], Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water.
No. 43—SUGAR PEPPERNUTS.
- 1 lb. of butter
- 1½ lbs. of sugar
- ¼ lb. of blanched, ground almonds
- ¾ cup of sweet cream
- ½ cup of finely cut citron
- 1 tbsp. of cardamom
- 2 tbsps. of brandy
- 1½ tsps. of hartshorn salt dissolved in 1 cup of rose water
- 3 lbs. of flour
Preparation is the same as given under [No. 41].
No. 44—VANILLA STARS.
- 1 lb blanched, ground almonds
- 5 eggs
- 1 lb. of sugar
- 2 vanilla beans
Preparation: The vanilla is crushed with the sugar, then yolks of eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll out the dough, make little stars and bake in medium hot oven. The board must be well-floured when rolling out the dough.