Lemon Biscuits Recipe

Blanch half a pound of sweet almonds in cold water; beat them with the

whites of six eggs, first whipped up to a froth; put in a little at a

time as they rise; the almonds must be very fine. Then add one pound of

double-refined sugar, beaten and sifted; put in, by degrees, four ounces

of fine flour, dried well and cold again; the yolks of six eggs well

beaten; the peels of two large lemons finely grated: beat these all

together about half an hour; put them in tin pans; sift on a little

sugar. The oven must be pretty quick, though you keep the door open

while you bake them.

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