Turin Cakes

Put ten yolks of eggs into a large basin with four ounces of ground almonds (previously pounded with the white of an egg and a spoonful of orange-flower water) and a pound of sifted sugar; work all together vigorously with a wooden spoon for twenty minutes, and then add the ten whipped whites, three ounces of flour, and the same quantity of dried and sifted potato flour; mix lightly, and bake the biscuits in small buttered and sugared tartlet-pans—moderate heat.

When the biscuits are baked and cold, mask them over with white icing flavoured with rum.