Conde Cakes

Mix in a vessel four or five spoonfuls of chopped almonds with an equal quantity of powdered sugar; wet slowly with egg-whites so as to obtain a thin but not too flowing paste. Roll out some fragments of puff paste (No. 146) into long strips, three and a half inches wide; cover the tops with the almond preparation and cut the sides straight, then cut them across in one-inch wide pieces; take them up one at a time on the blade of a palette knife and range in straight rows on a baking sheet, slightly apart from each other. Besprinkle the cakes with fine sugar and cook in a slack oven; remove when nicely done by passing a knife under to detach from the pan.