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Biscuits, Portugal

Place in a copper basin four ounces sugar, four egg yolks, a tablespoon rum, and beat up with whisk for ten minutes. Scald two ounces almonds in boiling water for two minutes, drain, peel, pound in mortar with white of an egg to a smooth pulp, rub through sieve into a bowl, add the juice of two sound oranges, the grated rind of one, and mix thoroughly. Beat up whites of the four eggs to a stiff froth and add to preparation, mix well with the skimmer, then pour in almonds and oranges and again mix well. Line the bottom of a small, square, buttered tin with sheet of buttered paper, then drop in the preparation, sprinkle a little powdered sugar over, set in oven for twenty-five minutes, remove to a table, let rest for ten minutes, turn cake on the table, lift up paper, cut cake in twelve equal parts, dredge a little powdered sugar over, dress on dish with folded napkin and serve.