Orange Marchpanes

Pound a pound of almonds with two and a half pounds of sugar; add twelve egg-whites, one by one; form into a smooth paste. Lay it in a vessel and continue to work until it acquires body; then add six ounces of finely chopped orange peel; mingle well and dress on buttered and floured baking sheets in the shape of oval macaroons one and a quarter inches long; bestrew with powdered sugar and cook in a slack oven; detach and fasten together two by two with apple jelly (No. 3668) flavored with orange.