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Almond Wafers

Blanch and pound to a pulp in a mortar a sufficient quantity of sweet almonds and beat with them two eggs to each half pound of the almonds used; then sift gradually, while beating, some powdered sugar and a little fine flour; add two or three drops of the essence of lemon. Butter lightly a warm, clean baking-sheet and spread the mixture with a spatula very thinly and evenly over it and place in a quick oven and bake until of a pale brown color. Then remove, cut the past with a knife into oblongs and roll each lengthwise around a piece of round stick about a half inch in diameter. Let them get cold and hard and then remove the sticks. These wafers are very useful as a garnish for creams and other light, sweet entremets.