Cornets of Orange Cream

Pound eight ounces of shelled and peeled almonds with eight ounces of sugar and four egg-whites to obtain a fine paste; add to it two ounces of vanilla sugar (No. 3165), two ounces of flour and eight lightly beaten egg-whites. Dress this paste on a waxed baking sheet, laying it with a table-spoonful into thin round wafers four inches in diameter, and bake them in a hot oven. When of a fine golden color remove them from the oven and roll them around some tin cornet forms and leave till cold. Dress in a pyramid on a dish covered with a napkin and fill each one with whipped cream flavored with orange.