Blend well with the fingers six ounces of good butter, with a pound of fine flour, working it quite into crumbs; add a few grains of salt, one pound of dry sifted sugar, a table-spoonful of the best cinnamon in very fine powder, and a large teaspoonful of spices: to these the grated rinds of three sound fresh lemons can be added, or not, at pleasure. Make these ingredients into a paste, with the yolks of five eggs, and about four table-spoonfuls of white wine, or with one or two more in addition, if required, as this must be regulated by the size of the eggs: half of very thick cream and half of wine are sometimes used for them. Roll the mixture into balls, flatten them to something less than three-quarters of an inch thick, and bake them in a moderate oven from fifteen to twenty minutes. Loosen them from the baking-sheets-which should be lightly floured before they are laid on - by passing a knife under them, turn them over, and when they are quite cold, stow them in a dry, close-shutting canister. The Germans make three incisions on the top of each cake with the point of a knife, and lay spikes of split almonds in them.