Victoria Biscuits

Ingredients:—One pound of pounded sugar, twelve ounces of dried flour, six ounces of pounded or ground bitter-almonds, six ounces of fresh butter, a wineglassful of Kirschen-wasser, and the rind of two lemons grated.

First, let the butter be worked up in a basin with a wooden spoon until it assumes a creamy appearance; then add the remainder of the ingredients, finishing with the Kirschen-wasser; and when the batter is ready, pour it into small moulds ready buttered, and interiorly coated with potato-flour. When these cakes or biscuits are baked of a very light colour, first spread the surface with orange-marmalade, and over this glaze them according to directions given for finishing Apricot Biscuits.