Recipe Manuscript

To Make Biskett Of Bitter Allmons

Name: To Make Biskett Of Bitter Allmons
Prep time: PTPT25M
Cook time: PTPT15M
Yield: 16
Cuisine: European
Ingredients: 225g bitter almonds (or substitute with sweet almonds + almond extract); 225g plain flour (dried, sifted); 450g caster sugar (double refined, finely sieved); Orange flower water, a few teaspoons; 8 egg yolks; 6 egg whites; Butter, for moulds; Extra caster sugar, for sprinkling

1700

From the treasured pages of Receipts in cookery and medicine 1700

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Snack

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Biskett Of Bitter Allmons

"Take halfe a pound of bitter allmons, and halfe a pound of dried flower, & a pound of double refin'd sugar, finely sirched, let the allmonds be blanched & beaten very fine with a little orenge flower water, when it is beaten to a past beat the yolks of eight eggs and six of the whites 'til they come to a froth, then put it to the almons in the morter and stir it about then put in the sugar, and then the flower and when 'tis mix'd put it in little square paper moulds butterrid, strow some fine sugar over them, and bake them, which a quarter of an hower will doe. &c."

Note on the Original Text

The recipe is written in the verbose, free-flowing style of late 17th- to early 18th-century manuscript cookery books, eschewing precise timings, temperatures, or measurements beyond household weights. Spellings such as 'allmons' (almonds), 'sirched' (sifted), 'flower' (flour), and 'hower' (hour) reflect the lack of standardized spelling at the time. Directions are continuous and conversational, expecting the cook’s prior knowledge of kitchen basics. There is an implicit trust in intuition, with measurements like 'let the almonds be blanched' and instructions to bake 'a quarter of an hower', without specifying oven heat.

Modern Kitchen Interpretation

Recipe's Origin

Receipts in cookery and medicine 1700 - Click to view recipe in book

Title

Receipts in cookery and medicine 1700 (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

Step into the kitchen of the early 18th century, where this charming culinary manuscript tempts tastebuds with recipes and secrets from a bygone era. A delicious journey for both the curious cook and the history lover.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from early 18th-century England, circa 1700. At this time, almond-based sweets and biscuits were a sign of extravagance, often seen at the tables of the wealthy. Bitter almonds, richer in flavor (and, in historical contexts, perilously unregulated for toxicity), were favoured for their intense nutty note. Recipes like this reflect both the influence of French and Mediterranean confectionery and the increased availability of refined sugar in England's evolving culinary culture.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a large sturdy mortar and pestle to pound the blanched almonds into a paste, employing patience and elbow grease. Eggs were whisked by hand with a bundle of thin twigs or a fork until frothy. Ingredients were combined in large earthenware or wooden bowls. The mixture would then be spooned or piped into paper moulds (hand-cut parchment squares) brushed with butter, and the biscuits baked in a wood-fired oven managed by careful observation and intuition rather than thermostats or timers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

15 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

8 oz bitter almonds (or substitute with sweet almonds + almond extract)
8 oz plain flour (dried, sifted)
1 lb caster sugar (double refined, finely sieved)
Orange flower water, a few teaspoons
8 egg yolks
6 egg whites
Butter, for moulds
Extra caster sugar, for sprinkling

Instructions

To make these delectable Bitter Almond Biscuits, start by finely blanching and grinding 8 oz of bitter almonds (or regular almonds with a few drops of almond extract if bitter almonds are unavailable) with a splash of orange flower water.
Beat together 8 egg yolks and 6 egg whites until frothy.
In a bowl, mix the ground almonds and egg mixture, then gently fold in 1 lb of finely sifted caster sugar, followed by 8 oz of plain flour.
Prepare small square paper cases or line a mini-loaf tin with buttered baking paper, then spoon the bater into the moulds.
Sprinkle extra caster sugar over the tops.
Bake at 350°F for around 15 minutes, or until just golden on top.
Allow to cool before serving – crisp on the outside, soft insde.

Estimated Calories

200 per serving

Cooking Estimates

Preparation takes about 25 minutes, including grinding the almonds, beating eggs, and mixing ingredients. Baking takes about 15 minutes. Each batch makes 16 biscuits, and each biscuit contains about 200 calories.

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.