Lay in water half an hour before you use them half a pound of almonds
then blanch and slit them very thin as possible you may the long way of
the almonds then take half a pound of Sugar finely beaten and search’d
and mingle with the almonds that are well dry’d from y^e water then
take the whites of 2 eggs with butter and wet the sugar and almonds
wherewith but not to much for they may be soon over wet then take of
your fine wafer sheets that are made for bottom and cut out into round
cases and so spread your almonds in little ruffles cakes the almonds
being set with a bodkin edge long you must mingle also some cardimum
or caraway seeds either will do well with Sugar y^n put them on warm
plates set them in a quick oven but not over hot neither must they stay
to long for looseing their colour you must beat your eggs with a little
rosewater.