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Classic
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page 125
A piece of butter, one and a half ounce.
A pinch of anise-seeds.
Five eggs.
A pinch of salt.
Leave back the almonds and pine-seeds to add them afterward, and mix everything
with four eggs, so as to use the fifth if it is necessary to make a soft dough.
Divide into four cakes half an inch thick and as large as a hand, place them in
a receptacle greased with butter and sprinkled with flour. Glaze the cakes with
yolk of eggs. Bake in the oven, but only as much as will still permit cutting
the cakes into slices, which you will do the day after, as the crust will then
be softened. Put the slices back in the oven, so that they will be toasted on
both sides and you will have the crisp biscuits.
184
SOFT BISCUITS
(Biscotti teneri)
For these biscuits it would be necessary to have a tin box about four inches
wide and a little less long than the oven used. In this way the biscuits will
have a corner on both sides and, if cut a little more than half an inch, they
will be of the right proportion. The ingredients needed are:
Flour, about two ounces.
Potato meal, a little less.
Sugar, four ounces (1/4 lb.)
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