Blanch one pound of sweet almonds, which put in a slow oven to dry, when
cold put them into a mortar with one pound of lump sugar, pound very
fine and pass them through a wire sieve upon a marble slab, rub in three
quarters of a pound of butter, a little chopped rind of lemon, and the
yolks of three eggs, form the paste thus made, into small pieces of any
shape you please, which bake and dip in sugar as in the last.