Put a pound of sifted sugar into a large basin with twelve yolks of eggs, two ounces of ground bitter-almonds, and one ounce of dried orange flowers, bruised: work all together vigorously with a wooden spoon for a quarter of an hour, and then mix in six ounces of dissolved butter, eight whipped whites of eggs, and twelve ounces of flour; fill small tin pans previously buttered, sugared over with fine sugar, and some shred almonds sprinkled on the bottom; strew shred almonds on their surface; dredge them over with sugar, and bake in moderate heat: when these biscuits are turned out of their moulds, serve either side uppermost.