Milanese

Put four ounces of sugar in a vessel with two egg-yolks and two whole eggs; beat together for a moment to obtain a light preparation, then add two heaping spoonfuls of powdered almonds, four ounces of melted butter, four spoonfuls of finely cut-up citron and half a pound of flour, stirring together well to obtain a smooth paste; leave it in a cool place for half an hour. Roll it out with the rolling-pin to a quarter of an inch in thickness and cut this into bands, each one two and a half inches wide; brush each one with egg-yolks and trace lines on top with a fork; bestrew lightly with chopped almonds and cut them across in rectangles five-eighths of an inch thick; lay them on a buttered sheet and bake in a quick oven.