Extract of bitter almond and rose-water.
Blanch the almonds in boiling water. Strip off the skins and spread them upon a dry cloth until perfectly cold and crisp. Pound in a Wedgewood mortar, adding rose-water as you go on, and, at the last, half a teaspoonful bitter almond extract.
Stir the creamed butter and sugar and yolks together until very light; add to this the flour, handful by handful; then the almond paste, alternately with the whites. Beat vigorously up from the bottom, two or three minutes.
Bake in small tins, well buttered. When cold, turn them out and cover tops and sides with—
Almond Icing.
Whites of 3 eggs, whisked to a standing froth.
¾ pound of powdered sugar.
½ pound of sweet almonds blanched and pounded to a paste. When beaten fine and smooth, work gradually into the icing. Flavor with lemon-juice and rose-water.
This frosting is delicious. Dry in the open air when this is practicable.