Make some square thin pieces of puff-paste, pound some sweet and a few bitter almonds very small, mix them with the white of an egg and a little sugar; spread this upon the pieces of pastry, and bake them in an oven till they are as crisp as possible.

Almond Paste

Blanch and pound one pound of Jordan almonds very fine, adding a spoonful of orange-flower water while pounding, to keep them from oiling; add three-quarters of a pound of fine sifted sugar; stir it together over a gentle fire to dry off the moisture; when it becomes a stiff paste take it out of the pan and put it into pots to keep. It is useful for many things, iceing of cakes, etc.

Almond Cups

Roll out some of the above paste, and form cups of it in moulds; bake them in a slow oven, and fill with whipt cream, custard, or preserves.

Plombiere

Take one pound of sweet almonds and four ounces of bitter; pound them fine together, and put them into a stew-pan with one pound of fine lump sugar, a quart of single cream, and twelve yolks of eggs; turn on the fire till thick, pass through a tammy, and when cold freeze like any other ice. Twenty minutes before serving work into it half a pot of apricot jam, and as you serve lay the rest of the jam on the top, or put it in the centre. It should be dished rough, not put in a mould.