Are dyed with chocolate dissolved in water and strained.
The almonds may be cut in slips, dice. etc. according to fancy. Observe that the color of your almonds should be light and delicate; when done, place them, either separately or mixed together, in paper cases.
Blanch and pound half a pound of sweet almonds with the whites of three eggs into a very tine paste, add to it six ounces of powdered sugar and the rind of a lemon grated; when thoroughly mixed together, pour over it about four spoonfuls of orange-flower water: stir up the paste (which ought to be rather thin,) once more, and then lay it with a spoon on a plate of bright copper, in an oval form, about three or four inches in length. The plate being quite full, take it up by both hands, and strike it steadily upon a table, so that the paste may be extended, but not much; then bake them until they become of a deep yellow. Take them from the copper with a knife, and whilst hot put them on a wooden roller, about the thickness of an arm, and press them with your hand, that they may acquire the form of the wood, and when cool place in a .box, and keep them dry. These coupeaux are very brittle.
Rub a pound of the best sweet almonds in a cloth to take off all the dust, and then put them, with a pound of sugar, half a glass of water and a little carmine, into a preserving pan; put them on the fire, and let them remain; when the almonds crackle take them off and work them about until the sugar is detached from the almonds, then take away part of the sugar, put the almonds on the fire again, and stir them lightly with a spatula, (be careful that the fire be not too quick;) and when they have taken the sugar, add that which had been removed, and continue to burn them till they have imbibed that also. Place a sheet of paper on a sieve, throw your almonds on it, separate those which adhere together, and let them cool.
Blanch and pound eight ounces of sweet and one of bitter almonds, and when the paste is very fine, add to it three glasses of nearly boiling milk, then press this mixture through a napkin to draw out the milk. Put into a stewpan four yolks of eggs, three ounces of powder-sugar, one of sifted flour, and a grain of salt, mix them well together, and add by degrees the allium milk, put this on a moderate fire, s;ir-I'ing it constantly. Line about thirty tartlet moulds with thin puff paste, and put on them a little of the above preparation, and bake them in a model ate oven. When properly done, take them out and let them cool. Mix with the whiles of three hard eggs, four ounces of powder-sugar, stir it well to soften the egg, and make it work easily; put some of the remainder of your preparation on each of the fanchonneiles, and cover them lightly with the egg; put some white of egg on the blade of a large knife, and with a small one as quick as possible take off seven meringues about the size of a filbert, and arrange them in the form of a crown on each funchonnette; when you have done five or six, cover them with powder-sugar very equally, and then bake them in a cool oven. When of a reddish brown they are done and may be served