Peel three ounces of shelled almonds, as for No. 1207; put them in a mortar, and pound them thoroughly with three ounces of powdered sugar, adding one whole raw egg. When a fine paste, mix in two ounces of melted fresh butter, half a spoonful of ground cinnamon, six drops of orange-flower water, one more egg, and half a gill of rum. Stir well together for ten minutes with the powder. Have ready six tart-molds, lined as for peach tarts (No. 1106); then fill them with the above preparation; lay them on a baking-sheet, put them in a moderate oven for thirty-five minutes; when done, put them to cool for twenty minutes; then glaze the surface with a glace a l'eau and rum (No. 1197). Dress on a hot dessert-dish, with a folded napkin, and send to the table.