One-fifth of a pound of blanched and chopped almonds, one-fifth of a
pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of
butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg.
Put the flour in a mixing bowl, then the sugar and spices, the butter
and almonds, break the two eggs over it all and beat with a spoon, form
into a dough with the hands and roll out about an inch thick. Cut in any
shape liked, either round, square or oblong, reserving a little for
strips to decorate the top. Spread with jam, either currant or
strawberry or raspberry, and lay the thin narrow strips of dough across
the top. They should be cut with a jagging iron. Bake about
three-quarters of an hour in a moderate oven.