TAKE four ounces of Jordan almonds, blanch them, and put them into cold water, beat them with rose water in a marble mortar, or wooden bowl, with a wooden pestle, put to it four ounces of sugar, and the yolks of four eggs beat fine, work it in the mortar or bowl till it becomes white and frothy, then make a rich puff paste, which must be made thus: Take half a pound of flour, a quarter of a pound of butter, rub a little of the butter into the flour, mix it stiff with a little cold water, then roll your paste straight out, strew over a little flour, and lay over it in thin bits one third of your butter, throw a little more flour over the butter, do so for three times, then put your paste in your tins, fill them, and grate sugar over them, and bake them in a gentle oven.