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Petits Croissants Au Pistachios

Place in a mortar four ounces peeled almonds and thoroughly pound them to a paste, adding one by one the whites of three eggs, continually pounding while adding them. Place paste in a bowl with one ounce sugar, two ounces flour, six drops vanilla essence, one teaspoon rum, and sharply stir with wooden spoon until well amalgamated. Take up a teaspoon of the paste and roll it out on corner of a lightly sugared table to the thickness of a thick pencil, giving it a half-moon-like shape. Proceed the same with rest of paste, then place them on a baking sheet.

Scald an ounce of pistachios in boiling water for a minute, drain, peel and divide them in halves, then arrange them on top of cakes one beside another lengthwise. With a hair pastry brush lightly egg them on the surface, set in a brisk oven for ten minutes, remove, let cool off and serve.