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Almond Sponge Biscuits

Crack a dozen eggs separately into a teacup, pour them all into a large kitchen-basin, and beat with a whisk until thoroughly mixed; then add by degrees a pound and two ounces of sugar, and beat until it is quite dissolved. Then add a pound and three ounces of fine pastry-flour, and work into a light dough. Have ready sufficient small moulds, warm them and butter the inner surfaces neatly. Fill level to the rims with the dough, dust over the top with powdered sugar, lay them over some blanched chopped almonds, and bake in a moderate oven.