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Turin Cakes

Blanch two ounces of sweet almonds and four bitter ones, and pound them to a paste with the white of an egg. Beat the yolks of five fresh eggs, and work in with them gradually the almond paste and eight ounces of powdered white sugar. When these ingredients are well beaten, add an ounce of potato-flour, two ounces of fine flour, and the well-whisked whites of the eggs. Pour the preparation into buttered and sugared tartlet-tins, and bake in a moderate oven. Time to bake, about half an hour, according to size. Probable cost, 1s. 2d. for this quantity.