Almond Cheesecakes
- 1/2 lb Jordan almonds
- Rose water
- 6 egg yolks
- 2 egg whites
- 1/2 lb white sugar
- Powdered mace
- 10 ounces butter
- Lemon peel, grated
- Paste
Soak the almonds in cold water all night. The next morning, blanch them in cold water and then lay on a clean cloth to dry. Beat them fine in a marble mortar with a little rose water.
Beat and strain the egg yolks and whites. Add sugar and a little powdered mace. Rub all well together in the mortar.
Melt the butter. Add a grated lemon peel. Mix with the rest of the ingredients.
Fill the pans after putting a paste at the bottom. Small tin shapes are best for cheesecakes.
Beat and strain the egg yolks and whites. Add sugar and a little powdered mace. Rub all well together in the mortar.
Melt the butter. Add a grated lemon peel. Mix with the rest of the ingredients.
Fill the pans after putting a paste at the bottom. Small tin shapes are best for cheesecakes.
Submitted by Feb 1, 2010
15 min
30 min
45 min