Small Almond Cakes
1 pound of powdered sugar.
6 eggs, beaten very light.
½ pound of almonds, blanched and pounded.
½ pound of prepared flour.
Rose-water, mixed with the almond-paste.
Whip up the whites of the eggs to a méringue with half the sugar; stir in the almond-paste. Beat the yolks ten minutes with the remainder of the sugar. Mix all together, and add the flour lightly and rapidly.
Bake in well-buttered paté-pans, or other small tins, very quickly. Turn out as soon as done upon a baking-pan, bottom uppermost, that these may dry out.