Icing for Almond Cakes

• 2 egg yolks
• 2 tablespoons water
• ¾ cup c

Beat the egg yolks and water, then sift in the confectioners’ sugar. Beat until the icing becomes thick and batterlike. If you prefer, you may at this point flavor it with almond extract or rosewater. Using a small paintbrush, ice the tops of the cookies and scatter the chopped almonds over them. Return the cookies to the oven, and dry the icing for 5 minutes.