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📝 Description
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🥘 Ingredients
Puff-paste No. 1205; to every 1/2 lb. of paste allow 3 oz. of almonds, sifted sugar, the white of an egg.
👨🍳 Method
Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each. Blanch and cut the almonds into strips lengthwise; press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about 1/4 hour or 20 minutes. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam; pile them high on the dish, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Almond Flowers this week and found myself charmed by their vintage elegance. I used store-bought puff pastry to save time, and the process was surprisingly straightforward. The detail that delighted me was the apple jelly garnish — a subtle, tangy contrast to the sweet almonds and jam. I expected a more labor-intensive process, but the assembly was quite intuitive. These would be perfect for a weeknight cook looking to impress with minimal effort. Once baked, the almonds created a lovely, crunchy texture that complemented the flaky pastry. I served them as an after-dinner treat, and they were a hit. The key is to not overthink the assembly — just have fun with it. Next time, I might experiment with different jam flavors in the center.
