Petites Bouchees

Ingredients

• 6 oz sweet almonds
• 1/4 lb sifted sugar
• the rind of 1/2 lemon
• the white of 1 egg
• puff-paste

Instructions

1. Blanch the almonds, and chop them fine;
2. rub the sugar on the lemon-rind, and pound it in a mortar;
3. mix this with the almonds and the white of the egg.
4. Roll some puff-paste out;
5. cut it in any shape that may be preferred, such as diamonds, rings, ovals, &c., and spread the above mixture over the paste.
6. Bake the bouchées in an oven, not too hot, and serve cold.