Cherry Sticks

Crush one pound of almonds with two pounds and three-quarters of icing sugar, having part of it flavored with vanilla (No. 3165) and eight to ten egg-whites; obtain a very fine paste, then spread it out three-eighths of an inch in thickness and let rest in a cool place for an hour and a half to two hours; cover the flat with a layer of the same paste, softened with more egg-white. Divide it into bands, each two and a quarter inches wide, and cut these in crosswise sticks, three eighths of an inch in width; decorate each one with four halved cherries, the cut side down, and lay them on a baking sheet covered over with paper; bake in a medium oven.