Lemon Crowns

Prepare a very fine paste with ten ounces of almonds, three-quarters of a pound of sugar, a part of it flavored with lemon (No. 3165) and five egg-whites; lay this paste on a buttered and floured baking sheet in small crowns an inch and three-quarters in diameter, pushing them through a pocket with a small three-eighths of an inch channeled socket; leave to dry in the heater for four to five hours, and when ready to cook fill the centers with frangipane cream with vanilla (No. 44); dredge over this cream with chopped almonds and cook in a hot oven. Gum over as soon as done, leave to cool and detach from the paper.