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Royal Pastry

Take four ounces of sweet almonds ground or finely pounded, with three or four bitter ones, mix them with a table-spoonful of powdered sugar, and add as much white of egg as will make a smooth paste. Mix an ounce of finely-sifted sugar with half a pound of flour. Rub four ounces of fresh butter into this, and make it into paste by stirring into it the white of an egg beaten up with a little cold water. Roll this pastry out, spread the almond paste upon it, and stamp the two together into fancy shapes of any size. Brush over with white of egg, and sprinkle chopped almonds thickly over the cakes. Shake a little sugar on the top of them. Put the cakes on a buttered baking-sheet, and bake in a moderately-heated oven. When done, the coating of almonds should be of a light-fawn colour. Remove the cakes carefully from the baking-sheet, and pile them in a pyramid upon a napkin. If liked, they can be ornamented with bright-coloured jelly of any kind. Probable cost. 1s. 6d. per pound.