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Almond Cracklings

Take six parts of blanched almonds to four of ground almonds, together with sifted sugar equal to the quantity of almonds used, the whites of some eggs and add a few drops of essence of vanilla. Mix them together in a basin and use a dessertspoon to lay out pieces the size of a walnut upon a sheet of paper, spread or baking-plates. The cracklings should be placed an inch and a half apart and be slightly spread out with the tip of the finger dipped in water. The circular form may be preserved, and quarter of an inch is sufficient thickness. Bake until of a light-brown color in a moderately hot oven.