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Orange Biscuits

Put eight ounces of butter into a basin, warm and work it to a cream, adding the same quantity of orange sugar. Chop into thin slices three ounces of candied orange peel, mix it in, and add gradually four ounces of dried flour and the well-beaten yolks of eight eggs. Beat the whites of the eggs to a stiff froth, stir them in, pour the mixture into well-buttered moulds, sprinkle over a little powdered sugar and bake in a slow oven for five or six minutes. Turn them out when done, let them get cold, and they are ready for use.