Ingredients :—One pound of pounded sugar, eight ounces of brown flour, six ounces of Jordan almonds, ground or pulverized, without being blanched or divested of their brown pellicule, six drops of the essence of bitter-almonds, and one dozen eggs.
Break the eggs, placing the yolks in a basin and the whites in an egg-bowl: add the sugar, flour, almonds, and the flavouring to the yolks, and work these well together for twenty minutes with a wooden spoon; then mix in the whites previously whisked firm for the purpose, and with this batter proceed to fill as many small oblong or square paper-cases as you may require for the purpose, which after they have been sugared over, should be baked in a very moderate oven.
These biscuits are adapted for dessert only.