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📝 Description
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🥘 Ingredients
1/4 lb. of sweet almonds, 4 bitter ones, 3 eggs, 2 oz. of butter, the rind of 1/4 lemon, 1 tablespoonful of lemon-juice, 3 oz. of sugar.
👨🍳 Method
Blanch and pound the almonds smoothly in a mortar, with a little rose- or spring-water; stir in the eggs, which should be well beaten, and the butter, which should be warmed; add the grated lemon-peel and -juice, sweeten, and stir well until the whole is thoroughly mixed. Line some pattypans with puff-paste, put in the mixture, and bake for 20 minutes, or rather less in a quick oven.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Almond Cheesecakes this week, eager to bring a touch of Victorian elegance to my modern kitchen. The process began with blanching and pounding almonds, a technique that felt wonderfully old-fashioned and satisfying. I found the addition of bitter almonds to be a delightful surprise — they imparted a subtle, intriguing depth of flavor that I wouldn't have expected from such a small quantity. These little cheesecakes are perfect for a weeknight cook seeking a elegant dessert. I baked them in small ramekins rather than pattypans, and they turned out beautifully golden and set in just under 20 minutes. The lemon zest and juice brightened the almond flavor beautifully. I served them with a dollop of lightly sweetened whipped cream, and they were gone in an instant. If you're looking for a charming, old-fashioned dessert that's surprisingly easy to make, give these Almond Cheesecakes a try.
