FIRST blanch, and then beat half a pound of sweet almonds, and the same quantity of bitter almonds, in fine orange, rose, or ratafia water, to keep the almonds from oiling. Take a pound of fine sugar pounded and sifted, and mix it with your almonds. Have ready the whites of four eggs well beaten, and mix them lightly with the almonds and sugar. Put it into a preserving-pan, and set over a moderate fire. Keep stirring it one way until it is pretty hot, and when a little cool, form it in small rolls, and cut it into thin cakes. Dip your hands in flour, and shake them on them; give each a light tap with your finger, and put them on sugar paper. Sift a little sugar on them before you put them into the oven, which must be quite slack.