CookEat Recipe
Biscuits Portugal
Twelve orange-almond sponge pieces from four eggs plus one extra white. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2748. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Egg74°C and safe almond blanch/paste handling, rum alcohol may remain. Limites : Tin size, extra-white size, orange juice volume and sugar dusting amounts unknown.
Method
Steps
Step 1
Whisk FOUR yolks from FOUR whole eggs with sugar and rum ten minutes. Blanch almonds two minutes, peel/pound with ONE EXTRA egg white, sieve and mix juice from TWO oranges and rind from ONE of those oranges.
Step 2
Whip the SAME FOUR whites from first eggs stiff, fold into yolk batter, then fold almond/orange paste. Butter a small square tin/paper, fill, dust with recorded icing sugar. Bake twenty-five-minute guide to safe egg centre74°C; rest ten minutes, remove paper, cut TWELVE equal pieces and dust again, serve off folded napkin.
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