Genoese Cakes with Almonds

Prepare these as directed in the foregoing case, and when they are nearly done, mask the surface with the white of an egg beaten tip with an ounce of sifted sugar; then strew four ounces of chopped almonds mixed with two ounces of .sugar, and a few drops of orange-flower water, all over the coating of egg; shake a little sugar over the top of this, and put the Genoese cakes back again in the oven to finish baking.

When done, the coating of almonds should be off light-fawn colour: they must then be carefully removed from the baking-sheet, cut or stamped out in shapes according to fancy, and dished up on a napkin, in a pyramidal form.