Wine biscuits

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.