Lafayette with Rum

Pound six ounces of almonds with six ounces of sugar to reduce to a powder, then sift it through a sieve; place this powder in a basin with six eggs and beat till light, then add one tablespoonful of rum, an ounce of flour and four ounces of melted butter. Pour the preparation into tartlet molds lined with puff paste parings (No. 146), strew the tops with sugar and bake in a hot oven. Cover the tops with a thin layer of icing flavored with rum (No. 102).