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Almond Cakes

Take some Valencia almonds, and put them in a large basin with an equal quantity of sugar, a little essence of lemon and mixed spice. Mix with a wooden spoon, together with the yolks of fifteen eggs to every pound of the almonds used, then stir in the whites of the eggs whipped till quite stiff, and lastly, work in thoroughly a little sifted pastry flour. Have ready a sufficient number of buttered fancy moulds, and bake until a light brown in a moderately quick oven.