Blanch and skin eight ounces of Jordan almonds and one ounce of bitter
ones; dry them on a sieve, and pound them to a smooth paste in a mortar,
adding occasionally a very little water, to prevent them from getting
oily; add to them five ounces of pulverized sugar, one tea-spoonful of
rice flour, and the whites of three eggs beaten to a stiff froth; with a
spoon, put this on paper in drops the size of a walnut; bake in a slow
oven until they are of a light-brown color, and firmly set; take them
from the paper by wetting the under side of it.