Biscuits with Almonds—Iced

Put a pound of sugar in a basin with eight eggs; beat until it is frothy, then add six ounces of almonds thoroughly pounded with two egg-yolks and half a gill of maraschino; continue to beat until the preparation is quite light, then add eight ounces of rice flour, mixing it in gently, and four ounces of melted butter. Pour the preparation on a baking sheet covered with paper, spreading it to a layer one inch in thickness, and place this in a slack oven. Turn the cake over on a grate and keep it in a cool place to rest until the following day. Then wet it over with a brush dipped in maraschino; cover the top with a layer of reduced apricot marmalade (No. 3675) and glaze it with white fondant (No. 58) flavored with maraschino and at once scatter chopped burnt almonds over the entire surface. After the icing is firm cut the cake into small rectangulars an inch and a half long and three-quarters of an inch wide.