Make half a pound of puff paste (No. 1132), roll twelve times, leaving
it about the thickness of half-a-crown piece, place it upon a
baking-sheet, and spread apricot marmalade over a quarter an inch in
thickness, then have ready, finely chopped and well dried, three
quarters of a pound of blanched sweet almonds, which put into a basin
with three quarters of a pound of powdered sugar, and mix with the
whites of four eggs, spread it all over the marmalade and bake in a hot
oven a nice colour; when cold cut it into pieces of any shape you
please, and dress in crown upon a napkin to serve. Brioche paste (No.
1321) would be better than puff paste for the above, but they are very
excellent either way.