Nougat of Apricots

Make a band of brioche paste (No. 130) an eighth of an inch thick and three inches wide; raise up the edges to form a border, fill this entirely with consistent apricot marmalade (No. 3675) and bake in a moderate oven; after it is done cover the top with a layer of shredded almonds mixed with white of egg and sugar and return it to the oven to color the almonds; as soon as finished take it out and cut the cake across in inch pieces, laying them aside on a wire grate to cool.