This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
They are done with sweet Almonds without scald-ing; rub them well in a Cloth to clean them properly, and put them into a Frying-pan, with as much weight of Sugar, and a little Water; keep them on the Fire, stirring continually, until they crackle and fly about, and the Sugar begins to colour; stir them about gently to gather the Sugar, and leave them in the Pan to dry about two hours in the Stove, or any moderate heat.
Prepare them as the first, until they have taken the Sugar, and are ready to be taken off the Fire; put the Almonds upon a Sieve, with a Dish under; take the Sugar that drops, and put it into the same Pan, adding a little fresh; refine it till it comes to the twelfth Degree, (viz. au Casse) then take Cochineal-colour sufficient to tinge the Almonds, and put them therein; give them a few turns over the Fire in the Sugar, and finish as the first.
Scald a few Almonds, and pound them to about half as fine as for Biscuits; beat this with Lemon-juice, Whites of Eggs, and Powder-sugar, and drop the composition on Paper, in the bigness of Almonds; dry in the Stove, or a mild Oven.
Another fashion of preparing sham Almonds, is, when scalded, to cut them into small Fillets; and mix them with rasped Lemon-peel, Whites of Eggs, and Sugar, sufficient to make a pretty firm Paste; roll it in the shape of Almonds, and finish either as the first or last: They ought to be picked from the Paper while warm.
Amandes masquees. Warm the Almonds as you peel them, and while warm dip them one by one in Sugar au grand Perle, (fourth Degree) and strew them with Nonpareils of different colours; dry them as usual.
Scald and peel the Almonds, and put them into the Pan, with Sugar prepared au grand Bolder, (eleventh Degree) boil them a moment in it, and take them off the Fire before the Sugar changes its colour; stir continually, as long as the Sugar flicks to the Pan; if it cools too soon, put it on the Fire again, and roll the Almonds in it as before.
Tourons; so called for being made like round drops. Chop the Almonds after they are scalded, and put them on the Fire, with a little Sugar, and rasped Lemon-peel; then let them cool, to mix with more raw Sugar and Whites of Eggs, until it comes to a pretty firm Paste; make little round bullets like Macaroni-drops, and dry them in the Stove as usual. You may also mix a few bitter Almonds with the sweet in the chopping: These are commonly called Ratafia Drops.
Mix Almonds and Filberts scalded in equal quantities; chop half of the whole very fine, and of the rest only cut each in two or three slices; put the whole in double their weight of Sugar, prepared a la, grande Plume, with some Lemon-peel rasped; stir the Almonds very well in the Sugar, taking it off the Fire, and add one or two Whites of Eggs; pour it in a Paper large enough to contain the whole, and cut it for use as you think proper, when baked as usual.
Scald and wipe them very dry; cut each into quarters, strew them upon a Plate rubbed over with Oil, and pour a Caramel over them; turn them, and do the same over again upon the other side. - Another manner: Pound Pistachio-nuts, put them on the Fire, with half their weight of Sugar, stir it about, and keep them on a soaking Fire till the Sugar quits the finger for dryness; cut it into small bits, in the form of Pistachio-nuts, Almonds, or any thing else: If in shape of Fruits, stick a bit of wood to resemble the Tail, and dip each in Sugar-caramel; dry the Fruit upon Hurdles.