Dutch Drops

Six yolks of eggs, worked in a basin with twelve ounces of sifted sugar, six ounces of dried flour, four ounces of dissolved butter, one ounce of pounded bitter-almonds, the rind of two lemons rubbed on sugar, twenty coriander-seeds bruised, and a teaspoonful of essence, or powdered cinnamon; work all vigorously together, and then mix in lightly twelve whites of eggs whipped quite firm. Lay the drops out the size of a walnut, on clean baking-sheets previously rubbed over with white wax; strew white sugar broken in very small nibs mixed with chopped pistachios over the drops, and bake them in moderate heat, of a light colour: when done, the drops may be easily detached from the sheet, by passing a knife under them.