Chocolate Biscuits from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the yolks of the eggs and the sugar to a cream. Add the Chocolate, and mix well. Then add the flour, alternating with the whites of the eggs, beaten to a stiff froth. Add one tablespoonful of ...
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Cooking tools:
- Sifter
- Kitchen scale
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 6 Fresh Creole Eggs
- An Ounce of Powdered French Chocolate
- A Cupful of Sifted Flour
- 2½ Cupfuls of Pulverized Sugar
- A Tablespoonful of Vanilla Extract
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