No. 3192 — Sandkuchen Shortbread Biscuits
English historical translation of Molokhovets recipe No. 3192 from the 1901 Russian cookbook, retaining original methods and measures.
Press ¼ pound fresh butter in a napkin to remove its water and beat until pale in a deep plate. Add ½ pound fine wheat flour. For flavour use 3–4 drops lemon oil or grated zest from ½ lemon.
Finally add a knife-tip of baking soda and knead well into a smooth dough. Roll to ½ finger-width thickness and cut rounds with a small glass.
Transfer to a flour-dusted iron sheet and sprinkle with finely chopped almonds, 1/16 pound (¼ glass). Chill the baking sheet or set it over a bowl of ice, then immediately bake in a hot oven for about 10–15 minutes.
Once barely browned, lift carefully with a knife and transfer to a serving dish.