Almond Icing
2 whites of eggs
¹⁄₂ lb. powdered sugar
¹⁄₂ lb. sweet almonds
5 bitter almonds
Rose water
Blanch the almonds and let them dry. Pound them in a mortar and moisten them with a little rose water. When perfectly smooth and fine add them to an icing made as above (see [p. 65]), of the sugar and white of egg. Spread thickly upon the cake. Place it near a sunny window, allow it to dry partly and cover with a coating of plain sugar icing.