This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
24 long unsalted wafers
6 tablespoonfuls powdered sugar
1/2 cup pecan meats
1/2 cup almonds
Blanch the almonds and dry them. Mix them with the pecans and chop very fine. They cannot be ground, or the mixture will be too oily. Beat the whites of the eggs until light; add the powdered sugar and beat for ten minutes. Take out four tablespoonfuls of this mixture, put it in a bowl and add the nuts. Spread this over the top of each cracker or wafer, having it at least a quarter of an inch thick. Spread over the remaining whites as you would ice a cake, dust the tops thickly with powdered sugar, and brown in a moderate oven. These may be made from any nuts at hand - black walnuts, hickorynuts, pinons, English walnuts, or, if you like, peanut butter.