Pull the almonds from the tree before they shell, scrape off the
down, and put them into a pan with cold spring water; then put them
into a skillet with more spring water; set it on a slow fire, and
let it remain till it simmers. Change the water twice, and let them
remain in the last till tender, then take them out and dry them well
in a cloth. Make a syrup with double refined sugar, put them into it
and let them simmer: do the same the next day, put them into a stone
jar, and cover them very close, for if the least air comes to them
they will turn black; the yellower they are before they are taken out
of the water, the greener they will be after they are done. Put them
into the crust, cover them with syrup, lay on the lid, and bake them
in a moderate oven.