I tried my hand at Mrs. Beeton's Almond Puffs this week, and I must say, the technique was delightfully old-fashioned. I found that the key to success lay in the almond paste. I blanch and pounded the sweet and bitter almonds together until they formed a smooth, fragrant paste. The scent of the almonds filled my kitchen, and I was transported to a bygone era. I was surprised by the texture of the finished puffs—they were light and airy, despite the dense almond base. The butter and sugar created a delicate crumb, while the almond paste provided a rich, nutty depth. This recipe is perfect for the vintage-curious home baker. The puffs are best enjoyed with a cup of tea, perhaps after a long day of perusing antique cookbooks. I served them upside down, as instructed, and the presentation was charmingly rustic. The puffs kept well in an airtight container for a few days, making them an excellent make-ahead treat. Next time, I might experiment with different nut combinations or add a touch of orange zest for a modern twist. But for now, I'm content to savour the simple elegance of Mrs. Beeton's Almond Puffs.