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| What You Need: |
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1 pound blanched almonds
12 oz caster sugar
1 oz blanched bitter almonds
10 eggs, separated
8 tablespoons pounded macaroon biscuits
A little rosewater
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| How To Cook: |
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1. Pound the two kinds of almonds together, adding about 2 teaspoons rosewater.
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2. Beat the sugar and egg yolks together until fluffy. Whisk the egg whites stiffly.
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3. Add the egg whites and the almonds alternately to the egg yolk mixture, putting in only a small amount at a time, then stir in the pounded macaroons.
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4. Put the mixture into a well-buttered tin and bake in a very slow oven (275°F) for about 1 hour.
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