This recipe for Albert biscuits is another recipe I’ve been dying to use on this blog. The recipe comes from Sam Bilton’s blog, Comfortably Hungry. If you’re a fan of English food history, I highly suggest you visit her website. When I first discovered her work, I obsessively read through all the cookbook reviews and recipes she has posted. This recipe for Albert biscuits is one that caught my attention and I really wanted to use for this afternoon tea menu. I believe she got the recipe from Charles Elmé Francatelli’s book, The Modern Cook. I haven’t had the chance yet to see if I could get my hands on a copy of the book but, fingers crossed, I can find it! This recipe was accompanied by another recipe called Victoria biscuits and while I really wanted to include that recipe in here, I felt I already had one item too many. If you’ve tried the recipe please let me know what you thought of it!
My friends and family were quite big fans of this biscuit. I admit I struggled with it making it the first few times. When it came to folding the whipped egg whites into the batter, I found the batter was much too thick to fold it in. What I ended up doing that taking a third of the whipped whites and whisking it in first to lighten the batter. It definitely helped but it was just still so thick! Regardless, it’s still a fantastic biscuit and recipe. Please let me know how you got along with it! Enjoy!
Downton Abbey: Albert Biscuits
Ingredients
- 140 grams caster sugar
- 110 grams chopped almonds
- 90 grams all purpose flour
- 3 large whole eggs two separated
- 25 grams candied mixed peel
- 1/2 tsp ground cinnamon
- 1/4 tsp all spice
- zest of 1/4 lemon
- powdered sugar as needed
Instructions
- Preheat your oven to 350F. Grease and line a 7x7 square baking tin and set aside.
- In a bowl, sift together the flour and spices. Mix in the sugar and the chopped almonds until combined. Add the test and candied mixed peel.
- In a bowl, whisk together one whole egg and two egg yolks. Stir the whisked eggs into the dries and mix until combined.
- In a clean bowl, whisk the two egg whites until you get stiff peaks. Take a third of the whipped whites and whisk it into the batter. Gently fold in the rest of the whipped egg whites until thoroughly combined. Pour the batter into the prepared baking tin and bake for 15-18 minutes or until golden brown.
- Allow the cake to cool on a cooling rack. Once cool, slice it into individual serving sizes and dust with powdered sugar.
