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Walnut-and-Jam Biscuits

Pound fifty walnuts in their skins, and pass them through a fine wire-sieve. Slightly warm one-fourth pound of butter, and beat it until creamy, together with one-half pound of sugar, then beat in the yolks of two eggs, and one whole one, and one wineglassful of rum. Put one-fourth pound of flour into a basin, and add the beaten mixture, stirring it until quite smooth. If too thin, more flour may be added to the paste, but it should not be too stiff. Butter a shallow baking-tin, spread the paste over it, bake in a moderate oven, and when done, spread a layer of any kind of jam over it; then put it in the oven again for six or seven minutes. Beat the whites of two eggs, two tablespoonfuls of powdered sugar and a small quantity of ground cinnamon to a firm froth, then mix with them the powdered walnuts. Spread the walnut mixture over the top of the cake, and leave it in the oven until lightly browned. When cooked, leave the cake until cold; then cut it into squares or diamond-shaped pieces, and pack them away in biscuit tins, placing a sheet of white paper between each layer. They will keep for some time.