Barcelonnettes

Pound eight ounces of almonds with a pound of sugar, four eggs and a gill of rum; make a very fine paste and put it in a vessel to add to it six egg-yolks, one at a time, beating them in until the whole becomes very light. Then sift in eight ounces of flour, mixing it in lightly, and lastly ten egg-whites whipped to a very stiff froth. Butter some small molds the shape of small channeled tartlets; glaze them over with icing sugar and fecula, half of each, and fill them three-quarters full with the preparation pushed in through a pocket; scatter chopped almonds over the tops, bestrew lightly with powdered sugar, and cook in a very slack oven; unmold as soon as done.