Non plus ultra
The traditional recipe is made with two thin shortbread biscuits sandwiched together with a thin layer of fruity apricot jam encased in a pair of crunchy meringues.
| Price | Size | |
|---|---|---|
| £18 | 500 Grams | (about 30-33 pcs) |
| £32 | 1 kilogram | (about 60-66 pcs) |
Description
The Latin phrase in the title that first appeared in the Book of Job and everyday language took over it from the Bible is the attributive and also the name of our today cookie at the same time. Its word-for-word English translation is nothing further beyond, figuratively it means something unsurpassable, second to none. Of course, there is no question that this cookie doesn’t embody the non plus ultra for everyone, but it’s a fact that there is no other food known by that name.
Its recipe was first published in the most popular Hungarian cookbook of the 20th century written by Ilona Horváth in 1955. Among the popular dishes you can find several specialties, one of them is Non plus ultra, a typical cookie of the period wedding dessert repertoire.
Making the cookies requires some manual skill. The dough is similar to linzer, but the disks are topped with sweet whisked egg whites, which complement the slightly sour taste of the apricot jam perfectly.
Ingredients
For allergen advice see ingredients in bold. Product may also contain food colouring.Butter, Eggs, Plain Flour, Powdered sugar, Vanilla sugar, Homemade apricot jam
Shelf Life
- 2 days