Recipe Manuscript

Almond Bisket

Name: Almond Bisket
Prep time: PTPT30M
Cook time: PTPT20M
Yield: 20
Cuisine: European
Ingredients: 450 g whole almonds (blanched and peeled); 450 g caster sugar; 4 egg whites (from large eggs, about 32 g each); 10 g plain flour (about 1 tablespoon); 1 teaspoon finely grated orange zest (from fresh orange)

1670

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1670

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Almond Bisket

"Take to a pound of Almonds a pound of sugar finely soarth'd; beat your almonds (being first pil'd) in a marble mortar very small; then mix your sugar with the whites of four eggs, & beat them with the space of an hour & more; then mix in your almonds, with about a spoonfull of flower, all together; and then rober them with a little orange peel; so lay them on papers to bake."

Note on the Original Text

Early modern English recipes like this one assumed an experienced cook—ingredients are measured by weight for basics like almonds and sugar, but eggs and flour are imprecisely noted. Terms like 'soarth'd' means sifted. Spellings are fluid ('flower' for 'flour', 'rober' for 'rub', 'pil’d' for 'peeled'), and punctuation is sparse. Instructions are given as a narrative, relying on prior knowledge for details like oven heat or baking time, which aren’t specified. Overall, recipes were more guides than precise formulas, meant for adaptation and reliant on the cook’s intuition.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1670)

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

Writer

Unknown

Era

1670

Publisher

Unknown

Background

A delightful voyage through 17th-century kitchens, this manuscript tempts the senses with timeless recipes, forgotten flavors, and the intrigue of historical culinary craft. Savory secrets and sweet indulgences await within its well-worn pages.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Almond Bisket' comes from a 17th-century English manuscript (V.a.697), dating to the 1660s–1680s. During this period, refined sugar and almonds were luxurious ingredients often reserved for festive occasions or wealthy households. Biscuits such as these reflected influences from continental Europe, where nut-based sweets (such as macarons and amaretti) were already popular. Almond biscuits were sometimes gifted or served at banquets, demonstrating both kitchen skill and the affluence of their maker. The use of orange peel hints at the growing fascination with imported citrus fruits in Restoration England.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, almonds would be peeled manually after blanching in hot water, then ground in a heavy marble mortar with a pestle. Mixing egg whites and sugar to the right consistency was achieved entirely by hand, with vigorous beating—this is why the recipe suggests whipping 'with the space of an hour'. Mixtures were spooned or shaped onto paper (commonly unglazed writing paper) laid out on baking trays, then baked in a wood-fired oven, where temperatures were judged by experience and touch.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

20 mins

Servings

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 whole almonds (blanched and peeled)
1 lb superfine (caster) sugar
4 egg whites (from large eggs, about 1 1/8 oz each)
0.35 oz all-purpose flour (about 1 tablespoon)
1 teaspoon finely grated orange zest (from fresh orange)

Instructions

Start by blanching and peeling 1 lb of whole almonds.
Using a food processor or a mortar and pestle, grind the almonds as finely as possible.
In a large mixing bowl, whisk together 1 lb superfine (caster) sugar and the whites of 4 large eggs until the mixture is glossy and holds soft peaks—this may take about 10-15 minutes with an electric mixer (or up to an hour by hand, as originally instructed!).
Fold in the ground almonds and 1 tablespoon (about 0.35 oz) of all-purpose flour.
Add a teaspoon of finely grated orange zest and gently mix to combine.
Drop spoonfuls of the batter onto parchment-lined baking sheets, spacing them slightly apart.
Bake at 300°F (fan oven) or 320°F (conventional) for about 15–20 minutes, until just set and very lightly golden—these biscuits are meant to be pale and chewy.
Cool completely before lifting from the paper, and enjoy your fragrant almond biskets!

Estimated Calories

110 per serving

Cooking Estimates

Preparing these almond biskets will take about 30 minutes, including grinding the almonds and mixing the batter. Baking takes 20 minutes. Each biscuit has about 110 calories, and you will get around 20 biscuits from this recipe.

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.