Mandel-Bögen
"Almond Crescents"
From the treasured pages of Augsburgisches Kochbuch
Written by Sophie Juliane Weiler
Mandel-Bögen
"Schneid einen Vierling abgezogener Mandeln ganz dünne, wie auch die Schaalen vom vierten Theil einer Citrone. Dann zerkleppere das Weiß se von 4 Eyern zu ein wenig Schaum, thu die Mandeln, Citronen, nach Belieben Zimmet, und 3 Loth Zucker dazu; mache dieß alles durcheinander, bestreich ein heißgemachtes Blech mit Wachs, und streich mit einem Löffel so große dünne Plätze auf das Blech, als die Mandel: Bögen werden sollen; stelle sie in Ofen, und laß sie gelb backen. Dann nimm einen um den andern herunter, drücke sie über ein Wärgelholz, daß sie krumm werden, und lege sie auf eine Schaale."
English Translation
"Slice a quarter-pound of blanched almonds very thinly, as well as the peel from a quarter of a lemon. Then beat the whites of 4 eggs into a little foam, add the almonds, lemon, cinnamon to taste, and 3 loth (about 1.5 ounces) sugar; mix all this together, coat a warmed baking sheet with wax, and with a spoon spread the mixture into places as large and thin as you want the almond crescents to be; put them in the oven and let them bake until yellow. Then take them off one by one, press them over a rolling pin so they become curved, and place them on a plate."
Note on the Original Text
Recipes in this period were written for practiced domestic cooks and did not specify precise measurements or times. Quantities like 'Vierling' and 'Loth' refer to now-obsolete weight measures (approx. 125g and 15–16g, respectively). Spelling reflects both regional usage and a lack of standardization—note terms like 'Schaalen' (Schalen, peels/zest) and 'Zimmet' (cinnamon). Instructions are sparse, assuming the reader is familiar with baking methods and tools. The cook is expected to judge consistency, shape, and baking 'gelb' (golden), relying on craft and intuition rather than exact science.
Title
Augsburgisches Kochbuch (1788)
You can also click the book image above to peruse the original tome
Writer
Sophie Juliane Weiler
Era
1788
Publisher
In der Joseph-Wolffischen Buchhandlung
Background
A delightful journey through 18th-century German cuisine, the Augsburgisches Kochbuch serves up a generous helping of traditional recipes and household wisdom, inviting readers to savor the flavors and customs of its era.
Kindly made available by
Bayerische Staatsbibliothek
This recipe for Mandel-Bögen (Almond Crescents) originates from the late 18th-century 'Augsburgisches Kochbuch' by Sophie Juliane Weiler, published in the Bavarian city of Augsburg in 1788. The dish reflects the luxurious baking style of southern German patrician homes: abundant in almonds, liberal in citrus zest, and gently spiced, these cookies straddle the line between caramelly crunch and an elegant, nutty wafer—perfect for showing off both the cook's skill and the household's access to fine imported ingredients. At the time, such baked goods would be served at the Kaffee-Tafel, accompanied by coffee or chocolate, and impressed guests with their delicate shape and flavor. Their distinctive arc—mimicking a 'bow' or crescent—demonstrated a deft hand in the kitchen.
Cooks in the late 18th century would have used a sharp knife to slice almonds, a mortar and pestle for crushing spices, and hand whisks or simple forks for beating egg whites. The baking sheets would have been tin or copper, brushed with beeswax to prevent sticking—a common technique before parchment or silicone. For shaping, items like a hearth-warmed 'Wärgelholz' (rolling pin) or even a clean wooden dowel would be used for draping and curving the hot cookies. The oven would have been wood-fired, requiring close attention to temperature and baking time by smell, sight, and experience.
Prep Time
20 mins
Cook Time
12 mins
Servings
18
Ingredients
- 4 1/2 oz blanched almonds, finely sliced
- Zest of 1/4 lemon
- 4 egg whites
- 1 1/2–1 1/2 oz granulated sugar
- 1/4 tsp ground cinnamon (optional, to taste)
- Edible beeswax (or parchment paper as a substitute)
Instructions
- Begin by finely slicing 4 1/2 oz blanched almonds as thinly as possible.
- Use a sharp knife or a mandoline for even, wafer-thin slices.
- Take the zest from 1/4 of a lemon, using a fine grater or zester, ensuring only the yellow part is used to avoid bitterness.
- Separate 4 egg whites from the yolks and lightly whisk the whites until just frothy, not to soft peaks.
- Combine the almonds, lemon zest, a pinch of ground cinnamon to taste (about 1/4 tsp), and 1 1/2–1 1/2 oz granulated sugar.
- Mix gently until all is evenly coated.
- Prepare a baking sheet by brushing it with edible wax or line it with parchment paper (to mimic the non-stick qualities of wax).
- Spoon the mixture onto the sheet in small rounds or ovals, as thin as you can make them—aim for the thickness of a coin and about 2 1/2–3 inches across, depending on your desired curve.
- Bake in a preheated oven at 320°F (160°C) until pale golden, about 10–12 minutes.
- While still warm and pliable, quickly lift each cookie and drape them over a rolling pin or a similar rounded object to give them their characteristic crescent shape.
- Let cool until crisp.
Estimated Calories
32 per serving
Cooking Estimates
It takes about 20 minutes to slice the almonds, separate the eggs, zest the lemon, and mix everything. Baking takes about 12 minutes. Each batch makes around 18 cookies, and each cookie has about 32 calories.
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