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Nuns' Biscuits

Take four ounces of sweet almonds, and five or six bitter ones. Blanch them, and pound them in a mortar to a smooth paste, and keep dropping a little orange-flower water on them to prevent them oiling. Rub the yellow rind of two large fresh lemons upon half a pound of loaf sugar, crush the latter to powder, sift it well, and mix it with the almonds; add two ounces of dried flour, a table-spoonful of finely-minced candied citron, the yolks of six eggs well beaten, and last of all the whites whisked to a firm froth. Put a spoonful or two of the mixture into some small patty-pans well buttered, and bake in a moderate oven. When they are brightly browned, turn them out of the pans, put them upon baking-tins, and place them again in the oven to harden. Time to bake, about twenty minutes. Probable cost, 1s. 6d.