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Hazel-nut Cakes

Put four ounces of blanched and shelled hazel-nuts and one ounce of sweet almonds into a mortar and pound them coarsely; whisk the whites of two eggs to a stiff froth, and mix them with the almonds, also six or eight ounces of sugar and sufficient flour to make the whole into a paste. Roll the paste out as thin as possible, and with a round tin cutter cut it into small cakes. Butter some baking-tins, place the cakes on them at a short distance from each other, and bake in a slow oven. When cooked, leave the cakes until cold, then pack them in tin canisters.