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Swiss Macaroons

Blanch and chop one pound of sweet and four ounces of bitter almonds, place them on a dish, mix with them half a pound of powdered sugar, and place them in a cool oven. When they are lightly browned place the almonds in a basin and mix with them a pound and a half more sugar, and enough of whisked whites of eggs to knead the whole into a paste. Spread a sheet of wafer-paper over a baking sheet, mould the above mixture into small, round cakes, dipping the finger in water to prevent them sticking, and lay the cakes on the paper. Leave a space between each cake as they will spread while baking. Place two thin fillets of almonds on each cake, brush them lightly over with a paste-brush dipped in water, and lay the cakes on the paper. When they are cooked leave the macaroons until they are cold, and then trim the paper off neatly round the edges with a knife.