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Wafer Biscuits, Almond

Blanch, peel, and pound till smooth four ounces of Jordan almonds. Mix with them two ounces of powdered and sifted sugar, and moisten the mixture with the white of an egg. Heat an untinned baking-sheet, and rub it over with pure white wax. Let it get cold, then place on it, four inches apart from each other, portions of the paste, the size of a penny-piece. Flatten these with a knife till they almost touch one another and are about the size of the top of a tumbler. Blanch and chop two ounces of almonds, and mix them with an ounce of sugar and a tea-spoonful of white of egg. Sprinkle this on the surface of the wafers, and bake in a gentle oven. When sufficiently baked, roll them whilst warm round a piece of wood, and leave them till crisp.