Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast. Meanwhile put the sugar on the fire in a saucepan and, when it is perfectly melted, pour the almonds hot and already slightly browned. Now lower the fire and be careful not to allow the compound to be overdone. The precise point is known when the mixture acquires a cinnamon color. Then pour little by little in a cold mold, previously greased with butter or oil. Press with a lemon against the walls of the mold, making the mixture as thin as possible. Remove from the mold when perfectly cooled and, if it is difficult to do so, dip the mold in boiling water.
The almonds can also be dried in the sun and chopped fine, adding a small piece of butter when they are in the sugar.
194
WAFER BISCUITS
(Cialdoni)
Put in a kettle:
Flour, three ounces.
Brown sugar, one ounce.
Lard virgin, half an ounce.
Cold water, seven tablespoonfuls.
First dilute the flour and the sugar in the water, then add the lard.
Put on the fire the iron for waffles or better an appropriated iron for flattened wafers. When it is quite hot open it and place each time half a tablespoonful of the paste. Close the iron and press well. Pass over the fire on both sides, trim all around with a knife and open the iron when you see that the wafer is browned. Then detach it from one side of the iron and hot as it is roll it on the iron itself or on a napkin using a little stick. This operation must be made with great rapidity because if the wafer gets cold, it cannot be rolled.
Should the wafers remain attached to the iron, grease it from time to time, and if they are not firm enough, add a little flour.