Recipe Manuscript

An Almond Florandine

Name: An Almond Florandine
Prep time: PTPT25M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 450g whole almonds; 1-2 teaspoons rose water (for blanching and mixing); 6 egg yolks; 2 egg whites; 250ml whole milk or double cream; 1 tablespoon rose water (extra); 50ml sweet sherry (substitute: Marsala, sweet white wine); 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground cinnamon; 30g unsalted butter (melted); 50g fresh breadcrumbs; 100g caster sugar; Puff pastry (enough to line and cover a pie dish, about 500g)

1689

From the treasured pages of Cookbook of Mary Cruso and Timothy Cruso

Written by Mary Cruso

Renaissance (1400 - 1700)European Intermediate Dessert

Original Recipe • 1689

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

An Almond Florandine

"Take a pound of Almonds lay them in water and blanch them then beat them in a morter with a little rose water fine then put to them yolks of 6 eggs 2 whites a qvart of milk or Cream some rose water and Sack and nutmeg and beaten Cinnamon some sweet butterr and grated bread and Sugar beat it altogether and fill your florandine - with puffe past under and over it"

Note on the Original Text

Seventeenth-century recipes like this one were usually written as memory aids, assuming a knowledgeable home cook rather than a novice. Quantities were loose, methods brief, and instructions assumed a working knowledge of cookery. Spellings were not yet standardized, so words like 'morter' (mortar), 'qvart' (quart), and 'puffe past' (puff pastry) reflect period orthography. The term 'sack' refers to a fortified wine, commonly imported from Spain, and 'blanching' meant removing almond skins via boiling water. The recipe describes a rich, aromatic custard baked in pastry—an indulgence of its age.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Mary Cruso and Timothy Cruso - Click to view recipe in book

Title

Cookbook of Mary Cruso and Timothy Cruso (1689)

You can also click the book image above to peruse the original tome

Writer

Mary Cruso

Era

1689

Publisher

Unknown

Background

Step into the flavorful world of 17th-century cuisine with Mary Cruso’s delightful collection, where time-honored recipes and inventive cookery tips offer a peek at the tastes and talents of yesteryear’s domestic kitchens.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Almond Florandine comes from the late 17th century, attributed to Mary Cruso in 1689. The dish reflects the luxurious tastes of England’s Restoration period, where almonds, rose water, and spices like cinnamon suggested both wealth and the influence of continental (particularly French) cuisine. Desserts like this were often served at banquets for the elite, embodying refinement with their fragrant, sweet, and creamy character. Almond-based fillings and perfumed florentines or tartes were highly fashionable at the time, illustrating a merging of English and European pastry traditions.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the 17th century, almonds would have been pounded by hand in a large mortar and pestle, which was necessary to achieve a fine texture. Eggs were separated by hand, and bread grated on a coarse grater. Ingredients were mixed in earthenware or wooden bowls. The pastry case would be rolled out with a wooden rolling pin, and baked in a wood-fired oven or hearth. The florandine itself was typically baked in a metal tart dish or a ceramic pie dish—metal tart pans often lacked removable bottoms, making serving a delicate process.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

40 mins

Servings

Ingredients

1 lb whole almonds
1-2 teaspoons rose water (for blanching and mixing)
6 egg yolks
2 egg whites
1 cup whole milk or double cream
1 tablespoon rose water (extra)
3 tablespoons sweet sherry (substitute: Marsala, sweet white wine)
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter (melted)
2 oz fresh breadcrumbs
1/2 cup caster sugar
Puff pastry (enough to line and cover a pie dish, about 1 lb 2 oz)

Instructions

To make an Almond Florandine, start by soaking 1 lb of whole almonds in water to loosen their skins, then blanch them by removing the skins.
Finely grind the almonds in a food processor or mortar and pestle with 1-2 teaspoons of rose water for aroma.
In a large bowl, combine the ground almonds with the yolks of 6 eggs and 2 whole egg whites.
Add 1 cup of milk or double cream, an extra tablespoon of rose water, and around 3 tablespoons of sherry (or a sweet wine like Marsala) to mimic sack.
Season with freshly grated nutmeg and 1/2 teaspoon ground cinnamon.
Mix in 2 tablespoons of melted unsalted butter, 2 oz of fine fresh breadcrumbs, and 1/2 cup of caster sugar.
Stir until well combined to form a thick, fragrant batter.
Prepare a pie dish lined with ready-made or homemade puff pastry.
Pour the almond mixture into the case, then cover with another layer of puff pastry to seal.
Bake in a preheated oven at 350°F for 35-40 minutes, or until the pastry is golden and the filling is set.
Cool slightly before serving.

Estimated Calories

520 per serving

Cooking Estimates

You will need around 25 minutes to prepare the ingredients and get the dish ready for the oven. Baking takes about 40 minutes. Each serving has about 520 calories. This recipe makes 8 servings.