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Philadelphia Cracknels

Blanch one-half pound of sweet almonds, put them in a mortar, pound and mix in six well-beaten eggs, one at a time. Warm slightly one pound of butter and stir it well into one pound of caster-sugar; grate the yellow rind of two lemons, add them to the butter and sugar and then mix the whole in with the pounded almonds. Sift one pound of flour onto a paste-board, then mix in with it the almond paste and knead it well. Dredge a little flour over the paste and roll it out, cut into any desired shapes, brush them over with a paste-brush dipped in the beaten yolk of an egg and sprinkle over with caster-sugar. Place the cracknels on a buttered baking-tin and bake them in a moderate oven till lightly browned, then remove. Care must be exercised to see that they do not burn.