Rosquitas De Almendra
"Almond Rosquitas"
From the treasured pages of Resetas de Cocina: Refrescos, Reposteria, Dulces
Written by Cármen Volante
Rosquitas De Almendra
"Molida una libra de almendra muy limpias, despues de remojada se mezcla con libra y media de azúcar cernida y estando bien incorporado se sacan por la jeringa y al dia siguiente se pondran al sol, y cuando esten calientes, puestas en papeles y separadas unas de otras se meten a horno templado. Otras. Como las anteriores con la diferencia de ser una libra de azúcar, una de almendra, y 5 yemas. Todo lo de mas como la anterior."
English Translation
"Grind one pound of very clean almonds; after soaking, mix with one and a half pounds of sifted sugar, and once well incorporated, pipe them out with a syringe. The next day, let them sit in the sun, and when they are warm, place them on papers, separated from each other, and put them in a moderate oven. Others: Like the previous ones, with the difference of using one pound of sugar, one pound of almonds, and five egg yolks. Everything else as before."
Note on the Original Text
The recipe is presented in the concise, narrative style of its time—directions flow together with ingredient amounts embedded in the method, a construct that assumes the cook possessed a working knowledge of basic techniques. Ingredient measures are in 'libras' (pounds, roughly 450g), and the word 'jeringa' refers to a simple piping tool, not a modern syringe. Spelling matches pre-modern norms; for example, 'cernida' means sifted. Clarity and detail were intended for contemporaneous domestic cooks, not absolute beginners.
Title
Resetas de Cocina: Refrescos, Reposteria, Dulces (1910)
You can also click the book image above to peruse the original tome
Writer
Cármen Volante
Era
1910
Publisher
Unknown
Background
An enchanting early 20th-century manuscript cookbook filled with delightful recipes and menus, including Brazilian tarts, inventive egg dishes, savory chicken pies, and sweet yolk cookies—each page a celebration of culinary tradition and creativity.
Kindly made available by
University of Texas at San Antonio
This recipe, 'Rosquitas de almendra', hails from an early 20th-century Mexican manuscript cookbook compiled by Carmen Volante in 1910. Such recipes reveal the elegant but accessible confections enjoyed in middle and upper-class households during an era of transition, blending Old World Spanish influences with local traditions. Almond-based treats like these were reserved for special occasions, tea times, or as treasured gifts, showcasing the cook’s skill and patience with delicate pastries. The cookbook this recipe is pulled from reflects a period’s fascination with refinement, detailed method, and sharing of handwritten family culinary wisdom before widespread printed cookbooks.
Traditional cooks used a stone mortar and pestle to grind the soaked almonds, or a hand-cranked grinder if available, achieving a fine paste. The mixture was piped onto trays using a cloth or leather pastry bag fitted with a simple nozzle, known then as a 'jeringa'. Sheets were lined with oiled paper or parchment. Drying was done outdoors with trays set in the sun, a common technique to reduce moisture without artificial heat. Baking occurred in wood-fired or coal ovens held at a gentle, low heat to avoid browning these delicate cookies.
Prep Time
30 mins
Cook Time
20 mins
Servings
40
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 lb blanched almonds (or almond flour as substitute, but freshly ground almonds preferred)
- 1 1/2 lbs granulated or caster sugar, sifted (version one)
- or 1 lb granulated or caster sugar, sifted (version two)
- 5 egg yolks (version two)
- Water (to soak almonds)
- Parchment paper (for lining baking sheets)
Instructions
- Begin by soaking blanched almonds in water until their skins can be easily removed, then drain and grind until very fine.
- For version one, mix 1 lb ground almonds with 1 1/2 lbs sifted sugar until well combined.
- For version two, use 1 lb ground almonds, 1 lb sugar, and add 5 egg yolks.
- Once the mixture is smooth, shape small rings using a piping bag.
- Lay them on parchment paper, spaced apart, and allow them to rest and dry in a sunny spot for at least a day.
- Once dried and warm from the sun, bake in a preheated, low-temperature oven (about 285°F) until set but still pale.
- Cool before enjoying.
Estimated Calories
80 per serving
Cooking Estimates
Preparing and shaping the dough takes around 30 minutes. The almonds need to soak and be ground. After shaping, the rings should dry for about 24 hours in a sunny spot. Baking them takes around 20 minutes. Each ring contains about 80 calories and this recipe makes about 40 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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