| How To Cook: |
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1. Grease a tin about 9 inches square and 2 inches deep, line with waxed paper, then again grease the bottom.
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2. Beat the egg yolks until thick and tripled in volume.
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3. Gradually add the sugar, beating until very thick, and then gradually fold in the walnuts and almond essence.
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4. Whisk the egg whites until stiff but not dry.
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5. Fold about one quarter of the egg whites into the yolk mixture until well blended, and then gradually fold in the remaining egg white.
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6. Put the mixture into the prepared tin and bake in a slow oven (325°F) for 1 hour, or until the edges of the cake start pulling away from the sides of the tin.
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7. Cool for 10 minutes, turn out on to wire rack, remove paper and allow cooling.
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8. Wrap in foil, then store in a tightly covered container or in the refrigerator.
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9. Just before serving, cut into bars about 3 inches long and 1 inch wide; if desired, sprinkle with icing sugar.
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NOTE:
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These biscuits will keep for several weeks, if desired.
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