Blanch almonds and dry them over night. Then grind very fine. Sift the sugar over the almonds and mix and knead to a stiff paste with the unbeaten whites of two eggs, or more egg, if needed. Roll with hands on board, sprinkled with powdered sugar to prevent sticking. Cut into pieces size of a walnut. Roll each piece width of your little finger, form into rings', crescents, hearts, bow knots and pretzel shapes, and bake, slightly browned, in slow oven.
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