angie

5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs.

Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff
froth adding the sugar a teaspoonful at a time. Add the almonds, and stir
lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled
paper, or, better still, rice-paper. Shape with a knife into small cakes
and put the half of a blanched almond into the centre of each. Bake in a
moderate oven.