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Rocks, Almond

Take one pound of sweet almonds, two pounds of loaf sugar, and a pound and a half of sweet almonds cut into slices. Beat the almonds that are not sliced and the sugar together in a mortar, and pass it all through a flour-sieve. Put the whites of seven or eight eggs into a middling-sized pan, and whisk them up to a very strong froth. Stir in sufficient of your almonds and sugar to make it into a moderate stiff paste, adding also your sliced almonds; form it into small heaps the required size with your fingers--mind you do not press the heaps together too tight, but let them be rather loose, especially on the top. Cover some tins with wafer-paper, and lay them on it, about an inch and a half apart. Bake in a cool oven, and leave the oven door open the greater part of the time they are baking; when they are of a nice pale brown they are done. If managed properly, almond rocks have a pretty appearance.