Almond Icing
2 whites of eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. sweet almonds
5 bitter almonds
Rose water
Blanch the almonds and let them dry. Pound them in a mortar and moisten them with a little rose water. When perfectly smooth and fine add them to an icing made as above (see p. 65), of the sugar and white of egg. Spread thickly upon the cake. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.