ALMOND TARTS
Blanch half a pound of shelled sweet almonds and three ounces of shelled bitter almonds. Beat them, a few at a time, in a mortar, mixing them well, and adding at times a little rose-water. When done, mix with them a quarter of a pound of loaf-sugar powdered, and the juice and grated peel of half a lemon.
Have ready some fine paste. Cut it into circular pieces about the size and thickness of a dollar. Put into each piece of paste some of the almond mixture, heaping it up in the centre. Cover them with lids of the same, and crimp the edges very neatly. Bake them about half an hour, and grate sugar over them when done.
Have ready some fine paste. Cut it into circular pieces about the size and thickness of a dollar. Put into each piece of paste some of the almond mixture, heaping it up in the centre. Cover them with lids of the same, and crimp the edges very neatly. Bake them about half an hour, and grate sugar over them when done.