Almond Tartlets — II
5 ozs. potato flour
8 yolks
3 whites
2¹⁄₂ ozs. butter
2 lemons
2¹⁄₂ ozs. sweet almonds
¹⁄₄ oz. bitter almonds
Blanch and pound the almonds. Melt the butter. Grate the rind of the lemons. Beat the yolks. Mix all thoroughly together except the whites. Beat them to a froth, and stir them in last.
Line two round tins with short crust (see p. 127). Spread it with apricot jam, and pour the almond mixture over it. Bake in a slow oven.