Blanch three-quarters of a pound of shelled sweet almonds, and
bruise them fine in a mortar, but not to a smooth paste as for
maccaroons. Add, as you pound them, a little rose-water. Beat to a
stiff froth the whites of four eggs, and then beat in gradually a
pound of powdered loaf-sugar. Add a few drops of oil of lemon.
Then mix in the pounded almonds. Flour your hands, and make the
mixture into little cones or pointed cakes. Spread sheets of damp,
thin, white paper on buttered sheets of tin, and put the rock
cakes on it, rather far apart. Sprinkle each with powdered loaf-sugar.
Bake them of a pale brown, in a brisk oven. They will be
done in a few minutes.
When cold, take them off the papers.