Almond Rocks is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic biscuit (cookie) of sugar, egg white and flour pastry flavoured with slivered almonds, candied peel and citron shaped into balls and baked until cooked through and golden. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Rocks.
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This is a classic recipe for a Victorian version of Almond Rocks that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Cut in small slices three quarters of a pound of sweet almonds, half a pound of candied peel and two ounces of citron; add one pound and a half sugar, a quarter of a pound of flour, and the whites of six eggs; roll the mixture in small sized balls, and lay them on waxed paper about an inch apart; bake them in a moderate oven, until they are a pale brown colour.
Combine the almonds, candied peel and citron in a bowl. Stir in the sugar then beat in the egg whites and the flour. Bring the mixture together as a dough then take small pieces and roll these into balls. If desired you can roll the balls in slivered almonds as a coating, but this is optional.
Lay the balls on a baking tray lined with greaseproof (waxed) paper (set them about 3cm apart) then transfer to an oven pre-heated to 170°C and bake for about 15 to 20 minutes, or until pale golden brown and cooked through.
Sweet almonds, 3/4lb.; candied peel, 1/2lb.; citron, 2oz.; sugar, 1 1/2lb.; eggs, 6 whites; flour, 1/4ib.