Arendal cakes

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration I. Bagverk, s. 85 (falt i det fri)

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1
Whisk the eggs
Whisk the egg yolks and 3 of the egg whites with the sugar for half an hour.
2
Stir in the flour
Stir in the sifted flour, with the bicarbonate of soda mixed in.
3
Shape and bake
Drop the batter in small spoonfuls onto a greased tray and place half a blanched almond on each. Bake until fairly pale in a not too hot oven.

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