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Almond Croquettes

Take an equal quantity each of flour, almonds and sugar, the zest of two or three oranges rasped on lumps of sugar, two or three whole eggs, and an extra yolk or so. Scald the almonds and remove their skins, afterwards soaking for two hours in cold salt and water. Pound them thoroughly in a mortar, with a few drops of orange-water added to prevent oiling, until reduced to a pulp; then mix in the remainder of the ingredients by pounding all together. Knead the paste with a little flour on a slab, roll it with a bit of flat-board into the shape of a straight rolling-pin, lay this on a greased baking-board, and cover it over, baking in a moderate heat until done, then while hot, cut it up into slices, and dry on a baking-sheet in a very slow oven. After they are dried, moisten their edges with royal icing, dip them in finely-chopped pistachio kernels, and dry them for a few minutes.