Of Almonds
To Make Almond Biscate
Steepe one pound of Almonds so long in cold water, till they will blanch, then put them in Rose-water, and beat them in so much Rose-water as will keep them from growing to an Oyle, and no more; take one pound of Sugar beaten very fine, and sifted through a Searce, take the whites of six Eggs beat to a froth, as you use to doe for other Bisket, with a spoonfull of fine flower, set the Almonds and Sugar on a soft Charcoal fire, let them boyle together till they be very thick, and so let them stand till they be almost cold, then beat the Eggs and that together, put in a little Muske for the better tast, if you please, then lay them upon papers, in what proportion you will, and dry them in an Oven, with a slack fire.