Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar 1 1/2 ts Rose water
2 Egg whites 3/4 c Blanched almonds -- coarsely
1 Egg yolk -chopped
1/2 c Sifted flour 1 ts Anise or coriander -- seeds
4 tb Butter -- melted and cooled

To make finer Jumbals--To make Jumbals more fine and curious than the
former, and deerer to the taste of the Macaroon, take a pound of
Sugar, beat it fine. Then take as much fine wheat flowre, and mixe
them together. Then take two whites and one yolk of an Egge, half a
quarter of a pound of blanched Almonds: then beat them very fine
altogether, with half a dish of sweet butter and a spoonfull of Rose
water, and so work it with a little Cream till it come to a very
stiff paste. Then roul them forth as you please: and hereto you
shall also, if you please, adde a few dryed Anniseeds finely rubbed,
and strewed into the paste, and also Coriander seeds.--Gervase
Markham, The English Hous-wife

It is thought that the word *jumbal* is derived from *gemel*, a
finger ring popular at the time, which could be divided into two
separate loops. Jumbals were traditionally shaped as interlacing
loops or in fancy knot patterns, but were not always made of rolled
dough as the recipe [above] instructs. If you wish, squeeze this
batter through a pastry tube to create your own fanciful shapes. But
the round cookie with its golden brown edge tastes just as good.

1. Whip sugar and egg whites with electric or hand beater about 2
minutes or until mixture is the consistency of heavy cream.

2. Add egg yolk, flour, butter, and rose water. Blend thoroughly.

3. Stir in almonds.

4. Drop batter from a teaspoon onto a well greased, lightly floured
cookie sheet. Leave at least 1 1/2 inches between jumbals.

5. Sprinkle tops of jumbals with anise or coriander seeds.

6. Bake at 400F about 12 minutes or until jumbals are golden brown
around edges.

7. Remove jumbals from baking sheet immediately and place them on
rack to cool.

from To The Queen's Taste by Lorna J. Sass "Desserts" posted by
Tiffany Hall-Graham

Recipe By : To The Queen's Taste

From: Marjorie Scofield Date: 09-20-95 (17:40) (160)
Fido: Recipes

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