CONDE CAKES.
CHOP six ounces of Jordan almonds as fine as possible, mix them
with four ounces of sifted sugar, some grated rind of lemon, and the
white of an egg; the whole should present the appearance of a rather
firm paste. Next, take half a pound of puff-paste, to which give eight
turns or foldings, and roll this out to the thickness of the eighth part
of an inch; then, with a tin cutter, of an oval, circular, crescent, dia-
mond, or any other fancy shape, stamp out about eighteen conde cakes
place them on a baking-sheet previously wetted over with a paste
brush to receive them; spread a coating of the prepared chopped
almonds on the surface of each, shake some fine sugar over them with
the dredger, and bake them of a very light-fawn colour.