| How To Cook: |
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1. Grease some small fluted patty tins.
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2. Cream altogether the fat and sugar, add the egg yolk and flour and work them altogether till smooth.
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3. Put aside in a cool place for at least 1 hour, then roll out and use to line the prepared tins.
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4. Three quarters fill these cases with a mixture made by beating together the ground almonds, icing sugar and egg whites; tint if desired.
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5. Cut strips from the pastry trimmings and arrange them in a cross on the top of each cake.
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6. Bake in a slow oven (325°F) for about 20 minutes.
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