Cakes With Nuts, Candied Peel, etc., from Siena

• ½ lb. or a little more of flour
• ½ lb.

Put the sugar in a saucepan with ⅓ of its weight of water. Cook till it can be drawn out to a fine thread, and immediately add the nuts, finely chopped, the candied peel, cut in small dice, and the flavouring. Mix thoroughly and pour the mixture on a well-floured board. Mould into little cakes, the shape of an egg, of about 1½