Roman Beans, or Beans of the Dead

Ingredients

• g flour
• g sugar
• g sweet almonds
• g butter
• egg
• flavouring
• g sweet almonds
• g flour
• g sugar
• g butter
• egg
• flavouring
• g sweet almonds
• g icing sugar
• egg whites
• flavouring

Instructions

1. First two recipes: pound almonds with sugar, mix into the flour with the other ingredients, and form a soft dough with rosolio or brandy.
2. Shape into broad-bean-sized cakes (60-70), glaze with egg, and bake quickly on a greased, floured pan.
3. Third recipe: pound almonds with egg whites, add sugar last, and work into a dough.
4. Roll into a stick, divide into 40+ bean shapes, and bake as the others.