Apricot Tartlets

Pound one pound of almonds with three pounds of sugar, a quarter of a pound of vanilla sugar (No. 3165) and ten to twelve egg-whites; make a fine and firm paste. Roll this out with the rolling-pin to one-eighth of an inch in thickness, and with it line some small hollow tartlet molds; unmold on a baking sheet and let dry well in the heater. Fill the insides of the small tartlets with reduced apricot marmalade (No. 3675), and glaze with apricot fondant (No. 58).