Take 1 pound of almonds, 1 pound of sugar, and some orange flower
water. Pound the almonds very fine, and sprinkle them with orange
flower water; when they are perfectly smooth to the touch, put them
in a small pan, with flour sifted through a silk sieve; put the
pan on a slow fire, and dry the paste till it does not stick to
the fingers; move it well from the bottom to prevent its burning;
then take it off, and roll it into small round fillets, to make
knots, rings, &c., and cut it into various shapes; make an iceing of
different colours, dip one side of them in it, and set them on wire
gratings to drain. They may be varied by strewing over them coloured
pistachios, or coloured almonds, according to fancy.