Use almond paste mixed with bon-bon cream for the centers, and do not
use any flavoring, as the almond paste flavors it. Use about one-third
as much paste as you do cream, in making the centers. It will be
necessary to use more XXXX sugar in these than it is in the ones with
nuts in, to enable you to get them stiff enough to retain their shape
after cutting them in squares. Cut them in small squares as directed in
first bon-bon recipe, and as soon as they dry a little, coat them in
plain white bon-bon cream, flavored slightly with either pistachio or
almond flavor, and put one-half of a pistachio nut or small piece of
angelique on the top. Of course you may use any kind of nut on these if
you have not the ones mentioned, but the green and white make a very
pretty combination. These bon-bons are very fine and will keep for a
long time. This same center, coated with bon-bon cream which has been
colored a Mandarin Yellow (Burnett’s), makes a very pretty bon-bon.