Espagnolettes

Break five eggs in a basin, add three-quarters of a pound of sugar and beat together on a slow fire to have the whole very light, then put in the grated peel of a lemon and three-quarters of a pound of very dry sifted flour. Pour this into a pocket and with it dress the preparation on a buttered and floured baking sheet in rounds one inch in diameter; dredge the tops with coarsely chopped almonds; turn the baking sheet over quickly to remove the surplus of almonds, bestrew with sugar and bake in a very slack oven.