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Almond Pastry

Blanch and pound to a paste three ounces of almonds and a little rose-water. Add to them gradually four ounces of loaf sugar and an equal weight of fine flour. Stir in the well-whisked whites of two eggs, and roll out on a pastry-board. Stamp out any pretty shapes that may be fancied; bake in a moderate oven, and keep in a dry place in a tin box to ornament sweet dishes of any description. Time to bake, eight or nine minutes. Probable cost, 8d.