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Almond Pastry

4 ounces sweet almonds 2 bitter almonds 4 ounces flour Whites of 3 eggs 1/4 teaspoon baking powder 4 ounces sugar Blanch the almonds, and put them through a nut mill; then pound them well in a mortar, a little at a time, adding occasionally one drop of water to keep them from oiling. When they are well pounded, return the whole to the mortar, and add gradually the flour, which must be sifted, and the sugar. Stir in the whites of eggs, beaten to a stiff froth. Drop one tablespoon for each cake on a cake tin, and bake immediately in a moderate oven for about ten minutes. The should be kept in a closed tin in a dry place.