Millefruit Biscuits

Ingredients

• ¼ pound preserved orange peel, cut into ½ inch pieces
• 6 ounces angelica, cut into ½ inch pieces
• ¼ pound preserved lemon peel, cut into ½ inch pieces
• 6 ounces sweet almonds, chopped
• 1 ounce bitter almonds, chopped
• whites of eggs
• sugar
• orange flower water
• cochineal color (for decoration)

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Preheat your oven to 350°F (175°C).

2. Cut the preserved orange peel, angelica, and preserved lemon peel into ½ inch pieces.

3. Chop the sweet and bitter almonds.

4. In a bowl, combine the egg whites, sugar, and orange flower water to make icing.

5. Add the cut fruits and nuts to the icing and mix well.

6. Line a baking sheet with parchment paper.

7. Use a brush to apply cochineal color to the parchment for decoration.

8. Spoon the mixture onto the prepared baking sheet.

9. Bake in the preheated oven just to dry the icing.

10. Allow to cool completely before removing from the baking sheet.