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Russian Cakes

Make a batter by whisking together the yolks of five eggs and a quarter of a pound of powdered sugar. Add gradually three ounces of dried flour, two ounces of blanched and pounded almonds, a salt-spoonful of aniseed, and, lastly, the whites of the eggs beaten to a firm froth. Bake the batter in strong paper cases nearly a foot long and a quarter of a foot wide and deep. When they are sufficiently baked, let them get cold, then cut them into thin slices, and put them again into the oven till they are crisp.