|Powdered sugar||1 Cup (16 tbs) (Leveled)|
|Sweet almond||1⁄2 Pound|
Pour boiling water over the almonds to take off the brown skin, then put them in the oven to dry; when cold pound them to paste.
Beat up the eggs and sugar to a stiff froth and add them to the almond paste, mixing them thoroughly with the back of a spoon.
Roll the preparation in your hands in little balls the size of a nutmeg, and place them on a piece of white paper an inch apart.
Bake them in a cool oven (300-325 degrees) until a light brown.