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Raspberry Biscuits

Put one pound of sifted, crushed loaf sugar into a basin with an equal weight of blanched and pounded sweet almonds, add a small quantity of grated lemon-rind, and sufficient yolk of egg to form a stiff paste. Roll half of this out very thin, cover it with a layer of raspberry jam, place the balance of the paste on the top, and allow it to stand for a day. Cover the top with royal icing, cut up into strips about three inches long by one inch in width, place them on a baking-sheet on a moderate oven, and bake until done. Take them out and serve them when cold.