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Ratafias

Blanch two ounces each of bitter and sweet almonds, put the almonds into a mortar with half pound of lump sugar, pound until fine and pass it through a wire sieve, then add the whites of five eggs, mixing one at a time. Continue to pound and mix with the pestle until it is formed into a stiff paste; then drop this paste on white letter paper about the size of a dollar (each drop) at equal distances from each other, put slips of blanched almonds on each drop, dust with white sugar and bake until they are browned throughout.