Almond Cheesecakes Recipe

Take a quarter of a pound of Jordan almonds and twelve or fourteen

apricot or peach kernels; blanch them all in cold water, and beat them

very fine with rose-water and a little sack. Add a quarter of a pound of

fine powder sugar, by degrees, and beat them very light: then put a

quarter of a pound of the best butter just melted, with two or three

spoonfuls of sweet thick cream; beat them well again. Then, add four

eggs, leaving out the whites, beaten as light as possible. When you have

just done beating, put a little grated nutmeg. Bake them in a nice

short crust; and, when they are just going into the oven, grate over

them a little fine sugar.



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