1 lb. powdered sugar.
1 lb. flour.
¼ lb. butter.
8 eggs.
1 coffee-cupful sweet almonds, blanched by putting them into hot
water, and, when stripped of their skins and perfectly cold,
beaten to a smooth paste in a Wedgewood mortar, with a little
rose-water and half a teaspoonful essence of bitter almonds.
Beat whites and yolks separately; stir butter and sugar to a cream; add
to this the yolks; beat very hard before putting in the flour; stir in
the almond-paste alternately with the whites. Put in the brandy last.
Season the icing with rose-water.