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Almond Nougat

Blanch and chop roughly six ounces of sweet and five bitter almonds, and put them in a cool oven till they are slightly browned. Put three ounces of sifted sugar into a saucepan, and when it is dissolved throw in the almonds, and mix all together for a few minutes. The almonds must be hot when they are put into the saucepan. Spread the paste about a quarter of an inch thick, quickly and evenly on a well-oiled slab, cut it into fingers, strew some small white comfits over these, and arrange them in a pile. Or, the nougat may be spread on a well-oiled pie-dish, and when it has taken the form, turned out upon a dish. The nougat should be made and moulded as quickly as possible, or it will harden. Probable cost, 9d., for this quantity. Sufficient for a small dish.