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(Cookies) - (The International Jewish Cook Book)

Prepare the almonds by blanching them in boiling water. Strip them of
the skins and lay them on a clean towel to dry. Grate or pound one-half
pound of almonds, beat the whites of five eggs to a stiff, very stiff
froth; stir in gradually three-quarters of a pound of pulverized sugar
(use confectioner's sugar if you can get it), and then add the pounded
almonds, to which add a tablespoon of rosewater or a teaspoon of essence
of bitter almonds. Line a broad baking-pan with buttered or waxed paper
and drop upon this half a teaspoon of the mixture at a time, allowing
room enough to prevent their running together. Sift powdered sugar over
them and bake in a quick oven to a delicate brown. If the mixture has
been well beaten they will not run. Try one on a piece of paper before
you venture to bake them all. If it runs add a little more sugar.

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