Amarettes

Mix fifteen ounces of sweet almonds with one ounce of bitter almonds, a pound of sugar and four egg-whites, and crush to make a very fine paste; lay this in a vessel, add two more egg-whites and half a pound more sugar; stir well together until the paste is smooth. Mold it with the hands into olive shapes, and range them on a baking sheet covered with paper; leave to rest for four hours in the heater, then bake in a hot oven. After removing from the fire, and while yet hot, detach from the paper, gum over and roll them in finely chopped pistachios, then lay at once on a grate and return to the oven to dry the gum.