One pound of shelled, blanched, and pounded almonds or of prepared almond paste; two teaspoonfuls of rose-water; one pound of sugar ; two eggs, whites and yolks beaten separately ; one tablespoonful of powdered cinnamon. Beat the sugar into the yolks, add the cinnamon, then the almond paste, alternately with the stiffened whites. Beat for three minutes, flour your hands thickly, take up a little ball of the almond compound and 24 flatten into a small, thin cake. As fast as you mould them lay upon buttered paper, lining baking-pans. Bake in a very hot oven until lightly colored.