Recipe no. 490 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 223.
Ingredients
- Sugar, 250 grams
- Water, a few drops
- Flour, about 375 grams
- Orange flower water, a few drops
Preparation
- Cooking the syrup and the doughMelt in a small pan with a few drops of water, 250 grams of sugar; bring to a boil and pour into the middle of a heap of about 375 grams of flour arranged into a well on the marble slab. Add a few drops of orange flower water.
- Shaping and baking the ballsKnead the dough a little firm, roll it into small balls the size of a walnut or even smaller; put them as you go on a buttered baking sheet and sprinkle with water. Push into a slightly hot oven. Take them out as soon as baked.
Reboul's text
Melt in a small pan with a few drops of water, 250 grams of sugar; bring to a boil and pour into the middle of a heap of about 375 grams of flour arranged into a well on the marble slab. Add a few drops of orange flower water.
Knead the dough a little firm, roll it into small balls the size of a walnut or even smaller; put them as you go on a buttered baking sheet and sprinkle with water. Push into a slightly hot oven. Take them out as soon as baked.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Biscotins d’Aix. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Biscotins d’Aix: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| sucre | sugar |
| farino | flour |
| aigo | orange flower water |
| past | dough |
| four | oven |
| casseto | small pan |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 490, page 223. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.