Marie Antoinette Royal biscuits
This recipe was unearthed among old recipes from the court of King Louis XVI in a recipe book from 1746, reprinted throughout the 18th century. The book is called ‘La Cuisiniere bourgeoise’ (The Bourgeois Cook) written by the gastronome Joseph Menon. Rest assured, you don't need to be the king's pastry chef to make these aristocratic biscuits. All measurements have been converted into grams.
These biscuits are soft and crispy on the outside with an irresistible almond flavour.
Ingredients:
122 g blanched almonds (or ground almonds)
30 g flour
120 g sugar
3 egg yolks
4 egg whites
Method:
These biscuits are soft and crispy on the outside with an irresistible almond flavour.
Ingredients:
122 g blanched almonds (or ground almonds)
30 g flour
120 g sugar
3 egg yolks
4 egg whites
Method:
- Mix the ground almonds, flour, egg yolks and sugar and knead by hand or in a food processor with a dough hook for 15 minutes.
- Beat the 4 egg whites until stiff, then gradually fold into the mixture.
- Pour the mixture into a large rectangular tin large enough to hold the mixture to a depth of 4/5 centimetres.
- Sprinkle your biscuits with a mixture of half flour and half sugar.
- Bake in a low oven at 130° C for 30-40 minutes, depending on how hot your oven is.
- Cut the cake into rectangles, triangles, circles, fish or hearts :)
- Once cooled, it's time to enjoy these royal biscuits!