Almond Flowers

Ingredients

• Puff-paste No. 1205
• to every 1/2 lb. of paste
• 3 oz almonds
• sifted sugar
• the white of an egg

Instructions

1. Roll the paste out to the thickness of 1/4 inch, and, with a round fluted cutter, stamp out as many pieces as may be required.
2. Work the paste up again, roll it out, and, with a smaller cutter, stamp out some pieces the size of a shilling.
3. Brush the larger pieces over with the white of an egg, and place one of the smaller pieces on each.
4. Blanch and cut the almonds into strips lengthwise;
5. press them slanting into the paste closely round the rings; and when they are all completed, sift over some pounded sugar, and bake for about 1/4 hour or 20 minutes.
6. Garnish between the almonds with strips of apple jelly, and place in the centre of the ring a small quantity of strawberry jam;
7. pile them high on the dish, and serve.