Boil in a saucepan a large glassful of water, a small pinch of salt, 2 tablespodnfuls of caster sugar and 6 tablespoonfuls of butter.
As soon as the liquid begins to bubble, add 5 oz.
of sifted flour, and stir it well in over a gentle heat with a wooden spoon.
The resulting mixture should be very thick.
Beat it thoroughly until it comes away clean from the sides of the saucepan, and is of a rubbery consistency.
Now add 2 1/2 0Z.
of ground almonds.
Stir them well into the mixture away from the heat.
Then add a whole egg, and again stir well in.
Then add a second egg, or three eggs if they should happen to be small ones.
Make little heaps the size of a walnut of this mixture on a greased baking sheet.
Decorate each of these petits fours with almond chips.
Dust them with icing sugar and bake in a moderate oven for about 20 minutes.
On taking them out of the oven, you can ice them with a little golden caramel.
This brittle icing is delicious.
Serve these petits fours very cold in paper cases with after-dinner coffee.