Vanilla Sticks

Beat one pound of almonds with two pounds and three-quarters of icing sugar and a quarter of a pound of vanilla sugar (No. 3165), adding seven beaten egg-whites; obtain a very fine paste. Let it stand for a few hours in a cool place, then roll it out with the pin to three-eighths of an inch in thickness; cover the top with a layer of royal icing (No. 101). Cut this flat into bands two and a quarter inches wide, and these into sticks five-eighths of an inch long; lay them at once on a baking sheet covered with paper; cook in a very slack oven.