Dutch Almond Cake
1 lb. sweet almonds
¹⁄₂ oz. bitter almonds
1 lb. powdered sugar
12 eggs
5 table-spoons pounded biscuit or flour
Rose water
Blanch and pound the almonds, adding to them a little rose water. Beat up the yolks. Add them to the sugar and beat thoroughly together. Then add the whites, whisked to a stiff froth, and the pounded almonds. Add the finely crushed biscuits or flour. Bake in a moderate oven in a German tin lined with greased paper.