Blanch and wash a pound of sweet almonds, and having drained them well, cut each into five slips, which place in a gentle oven to dry; let them be all equally colored of a clear yellow; in the meantime, put three-quarters of a pound of fine sugar into a preserving pan, set it on a stove, stirring with a wooden spoon until completely dissolved; then take the almonds out of the oven, and whilst hot throw them into the liquid sugar; mix them together well. Have ready a mould well oiled, of any shape you think proper, in the interior of which place the slips of almonds, by means of lemon-juice, when the whole is covered, remove the mould carefully, and serve the Nougat.