The 1901 Cookbook Archive
No. 2805 — Plyatsek Covered with Almond Paste
English historical translation of Molokhovets recipe No. 2805 from the 1901 Russian cookbook, retaining original methods and measures.
Make half the quantity of yeast dough from recipe No. 2789 or No. 2792, adding 2–3 drops of rose oil. When ready, roll out thinly.
For the topping, blanch and peel ½ pound of sweet almonds, including a few bitter almonds according to the source, and grind finely with about 2 tablespoons of rosewater. Add finely shredded orange peel and mix.
Moisten the almond paste with a little more rosewater, brush the dough border with honey diluted with water and bake.
Historical editorial note: The historical source includes bitter almonds; their unregulated use can be unsafe. A modern version should use sweet almonds and safe approved flavouring.
Original source: Read Russian recipe No. 2805. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.