Marquis' Hats

Make a paste with a pound of flour, six ounces of butter, eight ounces of sugar, two whole eggs, two yolks and the peel of a lemon; leave rest in a cool place; roll it out into a flat one-eighth of an inch thick and from this cut channeled rounds two inches in diameter; egg the edges of them all and in the center lay a three-quarter inch diameter ball made of almond paste (No. 125), incorporating into it as much crushed macaroons soaked in maraschino; lift up the edges on the three corners and fasten them together on top of the balls; egg over and leave for half an hour in a cool spot, then bake in a slack oven.