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Conde Cakes

Roll out to eight turns about half a pound of puff-paste. Cut into strips four inches wide and mask the top with almond paste; cut the strips again into oblongs one and a half inches wide and sprinkle over the top with a little sugar, flavored with vanilla. Lay them on baking-sheets a short distance apart and bake in a slack oven. When they are cooked, trim around the edges, and serve.