Cracknels
However, you shall home with me tonight,
Forget your cares, and revel in delight;
I have in store a pint or two of wine,
Some cracknels, and the remnant of a chine.
Swift.
Blanch half a pound of sweet almonds, and pound them to a fine paste, adding to them by degrees six eggs, when thoroughly pounded; pour on them a pound of powdered sugar, the same of butter, and the rinds of two lemons grated; beat up these ingredients in the mortar; put a pound of flour on a slab, and having poured the almond paste upon it, knead them together till they are well incorporated; roll it out, and cut the cracknels into such forms as you think proper; rub them with yolk of egg, and strew over them powdered sugar or cinnamon; then lay them on a buttered tin, and bake them in a moderate oven, taking great care they do not burn.