• Short crust pastry, using
• 6 oz. flour, etc.
• 1–2 dessertsp. jam

Roll pastry out thinly, cut into rounds and line patty or bouché tins. Place a little jam in the bottom of each. Mix castor sugar and ground almonds, add essence to egg whites and whisk stiffly. Fold almond mixture into egg white and add water. Half-fill pastry cases with mixture. If desired, place pastry crosses on top of the mixture. Bake in a fairly hot to moderate oven (375°–350° F.,