Put 4 ounces of blanched sweet almonds into cold water, and beat them
in a marble mortar or a wooden bowl, with some rose water. Put to
it 4 ounces of sugar, and the yolks of four eggs beat fine. Work it
till it becomes white and frothy, and then make a rich puff paste as
follows: Take ½ a pound of flour, and a ¼ of a pound of butter;
rub a little of the butter into the flour, mix it stiff with a little
cold water, and then roll out the paste. Strew on a little flour and
lay over it in thin bits 1-3d of the butter, throw a little more
flour over the bottom, and do the like three different times. Put the
paste into the tins, grate sugar over them, and bake them gently.