Soak half a pound of sweet almonds in boiling hot water, till the skins
will rub off easily--wipe them dry. When you have rubbed off the skins,
pound them fine with rosewater. Beat the whites of three eggs to a stiff
froth, then stir in gradually half a pound of powdered white sugar, then
add the almonds. When the almonds are well mixed in, drop the mixture in
small parcels on buttered baking plates, several inches apart, sift
sugar over them, and bake them in a slow oven.