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Almond Shortcakes

Chop 1 pound of blanched almonds quite fine and mix with them 12 ounces of sugar and the whites of 3 eggs, making a sort of paste. A little orange or lemon zest may be added. Cover a baking pan with a thin sheet of pie paste, spread the almond paste evenly over it and cover with another thin sheet of pie paste. Egg over the top, dredge sugar over and bake in a slack oven. Cut in oblongs or squares when cold. Several of the nut creams and conserves may be used in the same way instead of the minced almonds. With a coating of icing or glaze on top the articles of this class made of pastry are found to be very saleable at the bakers' shops.