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Almond Biscuits

Blanch and pound an equal quantity of bitter and sweet almonds, adding a few drops of orange-water to prevent them from oiling. Beat the yolks of some eggs in a little powdered sugar, add the almond pulp and sufficient flour to form a stiff paste, and roll out to one-quarter of an inch in thickness. Cut into shapes with a pastry-cutter or the rim of a wineglass, and bake on a greased baking-sheet until a light brown.