Hazel-Nut Biscuits

Crush twelve ounces of roasted hazel-nuts with a pound of sugar and three eggs to make a very fine paste; lay it in a basin and add half a gill of orange flower water and sixteen egg-yolks, one at a time, then beat vigorously until very creamy. Add ten ounces of flour and twelve firmly whipped egg-whites. Pour this preparation on a paper-covered baking sheet; spread it to a three-quarters of an inch thick layer and push in a slack oven to cook. Unmold the cake as soon as done on a grate and leave in a cool place for a few hours. Then pare it very straight and soak it lightly on the under side with Curacoa; cover the top with reduced apricot marmalade (No. 3675), then cut the cake into small lozenge-shapes two inches long and dip them at once in Curacoa fondant (No. 58); bestrew with chopped and lightly roasted hazel-nuts.