BLANCH four handfuls of Almonds, and throw them into water, then dry them in a cloth, and pound them in a mortar very fine, with a little orange-flower water, and the white of an egg. When they are well pounded, pass them through a coarse hair-sieve, to clear them from all the lumps or clods; then spread it on a dish till it is very pliable; let it stand for a while; then roll out a piece for the under crust, and dry it in the oven on the pye-pan, while other pastry works are making; as knots, cyphers, &c. for garnishing your pies.