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Pistachio Biscuit

Have ready two basins and put the whites of a dozen eggs in one and the yolks in the other; mix with the yolks a pound of sugar, four ounces of blanched pistachios powdered to a pulp, adding a little white of egg to prevent them from oiling. The whites should then be whisked to a froth and turned into the basin with the yolks and pistachios, sifting in about six ounces of dried flour and the rasped rinds of a couple of lemons. Stir gently, and pour the mixture into moulds or paper cases, sprinkle well with caster-sugar, place in a moderate oven and bake. When done, allow them to get cold and they are ready for use.