1/2 lb. Flour.
1/2 teaspoonful of powdered Cinnamon,
1/4 lb. Butter.
2 oz, Barbadoes Sugar.
2 oz. Almonds (finely chopped).
Mix the yolk, butter, sugar and cinnamon into a creamy paste, work in the flour, roll into 1 long roll, about as big round as a halfpenny; cut into pieces about 1/2 an inch thick, place them flat on a baking tin, brush over with white of egg and sprinkle chopped almonds on top. Bake in a hot oven until crisp, about 20 minutes.