Zwieback, Almond.—Make a paste with 3lb. of flour, ½lb. of butter, five whole eggs, and a little cinnamon to taste; work the paste till it is quite smooth, but handle it very lightly; have ready a quantity of blanched, peeled, and chopped almonds; roll out the paste, cut it into fingers or fancy shapes, roll them in the chopped almonds so that they are well covered with the pieces, and bake in a quick oven.
It is manifestly impossible, in a book of this size, to give anything like an exhaustive catalogue of foreign cakes (even granting that the list of what we should call cakes is a relatively short one), but the above may serve as examples which have met with approval in the columns of the Queen. As a rule, cakes abroad are either in the nature of small cakes or biscuits, or else they are what in this country are specially termed gâteaux, and seem to us better fitted for the sweet course, for which, indeed, they are mostly used.