Cheesecakes (Almond)

Instructions

1. Blanch the sweet almonds and 4 bitter almonds, and pound them smoothly in a mortar with a little rose-water.
2. Stir 3 oz. sugar and the yolks of the 3 eggs well together.
3. Warm the butter slightly and mix it with the sugar, eggs, and almonds.
4. Then add a tablespoonful of lemon juice and the rind of half a lemon. Stir well.
5. Line some patty tins with puff paste and put in the mixture.
6. Bake twenty minutes in a quick oven. Enough for twelve cheesecakes.