Beat half a pound each of sweet and bitter almonds in fine orange,
rose, or ratafia water, mix half a pound of fine pounded and sifted
sugar with the same, add the whites of four eggs well beaten to it,
set it over a moderate fire in a preserving-pan. Stir it one way
until it is pretty hot, and when a little cool form it into small
rolls, and cut into thin cakes. Shake some flour lightly on them,
give each a light tap, and put them on sugar papers, sift a little
sugar on them, and put them into a thorough slack oven.