Ingredients. - Twenty ounces of flour, sixteen ounces of castor sugar, eight ounces of butter, twelve ounces of sweet almonds, two ounces of bitter almonds, the yolks of twelve eggs, the finely-grated rind of two lemons, salt.

Method. - Blanch and pound the almonds to a smooth paste, moistening from time to time with a little cold water to prevent them oiling. Add the flour, sugar, butter, lemon rind, and a good pinch of salt, and stir in the yolks of eggs. Work into a smooth paste, put aside in a cool place for about one and a half hours, then roll out rather thinly, and cut into squares or rounds. Bake in a moderate oven.