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Wine biscuits

Wine biscuits: butter, sugar, almonds and flour are mixed into a dough that is piped in lengths, laid two by two with jelly in the hollow, baked, iced and cut diagonally into pieces. From Erken's Big Cookbook (1949), p. 644.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 644 (falt i det fri)

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About the dish

Neat piped biscuits with jelly and white icing, typical of decorated small cakes in the book.

How to make it

  1. 1

    Make the dough

    Beat butter and sugar until pale. Add the blanched, crushed almonds and the flour.

  2. 2

    Pipe lengths

    Pipe the dough through a piping bag or a mincer, with a 'biscuit plate' fitted if wished, in lengths of about 25 cm. Lay 2 lengths close together on a greased tray.

  3. 3

    Fill and bake

    Lay a very thin stripe of jelly in the hollow between the lengths. Bake light golden brown.

  4. 4

    Ice and cut

    Pipe a little white icing back and forth over the biscuits through a paper cone. Cut with a sharp knife on the diagonal into pieces about 3 cm wide.

  5. 5

    Note

    Note: Bitter almonds can contain toxic compounds and should not be eaten raw; use a small amount of bitter almond essence instead, or just ordinary sweet almonds.

Changes from the original

Amounts are kept as in 1949. No oven temperature or baking time is given. The note on bitter almonds is added with current advice.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 644)~80% of the text changedremovedadded
125 g smør. gr. smør 60 g sukker. gr. sukker 2 stk bitre mandler (skåldede og støtt; se merknad). 200 g hvetemel. gelé (en meget tynn stripe per kake). hvit glasur (litt, til å sprøyte over). Rør smør gr. hvetemel gelé. Smør og sukker hvitt. Tilsett røres hvitt, tilsettes de skåldede, støtte mandlene mandler og melet.. Sprøyt deigen gjennom en sprøyte melet. Deigen sprøites gjennem sprut eller kjøttkvern, evt. med «kakeplate» innsatt, hvori kan innsettes «kakeplater». Deigen utsprøites i ca. 25 cm lengder. Legg cm.s lengde; på smurt plate legges 2 lengder tett inntil hverandre på smurt plate.. Legg inn til hinannen; og i fordypningen ved sammenlegninen legges en meget tynn stripe gelé i fordypningen mellom lengdene. Stek lys gulbrune.. Sprøyt litt gelé; de stekes lyse gulbrune. Litt hvit glasur fram sprøites gjennem kremmerhus frem og tilbake over kakene gjennom en kremmerhus. Skjær på kakene. Disse skjæres med skarp kniv i skrå, ca. 3 cm cm. brede biter.. Merk: Bitre mandler kan inneholde giftige stoffer og bør ikke spises rå; bruk i stedet bittermandelaroma i liten mengde eller bare vanlige, søte mandler. snitter.

Note on Modernised

Mengder er beholdt som i 1949. Ovnstemperatur og steketid er ikke oppgitt. Merknaden om bitre mandler er lagt til med dagens råd.

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Frequently asked questions

How are the biscuits shaped?
The dough is piped in lengths of about 25 cm; two are laid together and jelly goes in the hollow.
How big are the pieces?
Cut on the diagonal, about 3 cm wide.

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