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Beat the yolks of the eggs and the whites separately, beating the latter to a stiff froth. Blanch the Almonds, and peel them and pound them to a fine flour in a mortar. Grate the zest of the oranges and lemons and mix well. Beat the sugar and the yolks of the eggs to a cream, and gradually add one-half the flour, beating well. Then add the Almonds, mixing thoroughly, and, after beating vigorous