Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Almond desserts

Almond desserts

Almond desserts

Almond cakes

Flour 516, 3875 sugar, almonds 1935, eggs (whites) 1550. Out of 100 pcs. 65 g.
Almonds to sort, sift, mix with sugar and egg whites (1/3) and mince two or three times, add the remaining whites and, stirring, heat to 40-45°.
Cooled to 20° ground almond mix with sifted flour. From the pastry bag through a tube with a diameter of 15 mm to squeeze the round cakes on a sheet of paper or on a greased and floured baking tray at some distance from each other, because when baking the cakes spread out. Almond cake bake at a temperature of 150-160°C.

Cookies Slavic

91 Flour, sugar 456, 304 almonds, eggs (whites) 182, 76 butter, vanilla powder 1, almonds for decoration 30, 30 candied fruit for decorating, sugar syrup 46. Output 1 kg 100 pcs.
Prepared almonds mixed with sugar (50% of the norm) and egg whites (50% of the norm), mince 2-3 times. The mass is heated to 40 °C and cool, stirring occasionally.
Then add the rest of the products and whisk for 8-10 minutes. The finished dough put in a pastry bag and a tube through a gear to release the small figures in the pan, greased and lightly floured. After baking, glaze with sugar syrup.
Decorate cookies halves of almonds or pieces of candied fruits.


  1. I love almonds because their delicious and can be so good for my skin and hair, but that almond cake sounds sooo good!!

  2. Once I figure out how to convert the ingredient amounts, I'm trying this!

    1. The layouts accompanying recipes of this publication, and given a set number of products in grams net weight (net) on one portion or 1 kg, or 100 pieces of finished products.
      Tab 'ABOUT at top bar :)


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