Pistachio Tourons

Obtain a fine firm paste with half a pound of pounded almonds, three-quarters of a pound of sugar and three or four egg-whites. Roll it out to a quarter of an inch in thickness, then cover with royal icing (No. 101), into which mix ten ounces of chopped pistachios and half a grated orange peel. Cut this paste into small sticks each two and a quarter inches long by five-eighths of an inch in width; range them on a buttered and floured baking sheet and cook in a slow oven.