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Venetian Biscuit

Break four eggs, and put the whites upon a plate and the yolks into a basin. Beat the whites, and when they are firm add them to the well-beaten yolks of the eggs, together with half a pound of flour, half a pound of powdered and sifted sugar, a small glassful of brandy, and a pinch of salt. Lastly, work in half a pound of butter melted but not oiled, and beat the mixture with a wooden spoon till the ingredients are thoroughly blended. Pour the batter a quarter of an inch thick into a baking-dish, and bake in a moderate oven. When it is cold, stamp it into pieces about three inches long and of an oblong shape. Split these in halves, and insert a little jam between them. Press them closely together, and cover half the number with pink icing, and the other half with white icing. Dry the icing, and the biscuits will be ready for serving.