Scotch Bread

Roast four ounces of almonds and when cold pound them with half a pound of sugar to reduce to a powder and sift through a sieve. Arrange on the table in a circle half a pound of flour; in the center put the almond powder, four ounces of butter, one egg, one separate yolk and the peel of a lemon; mix well to obtain a smooth paste. Form this with the hands into small spindles two inches long; range them an inch and a half apart on a buttered and floured baking sheet, brush over twice with beaten egg-yolks and leave stand for a minute in a cool place; when ready to bake split them in two lengthwise and push into a brisk oven.