Italian Sandwiches Recipe

Beat up the yolk of an egg with nearly a quarter of a pint of cold water, and make with it into a stiff paste a quarter of a pound of flour, into which 2 ounces of good butter have been rubbed, 1 1/2 ounces of sifted sugar, and a little cinnamon. Put this paste on a board and roll it out very thin (it should not be quite a quarter of an inch thick), divide it into strips an inch in width, and from 3 to 4 inches in length. These strips must be first hardened. Put them in a cool, well-ventilated place. In the meantime prepare the following mixture: Beat the whites of 3 eggs to a froth, with 2 ounces of powdered loaf sugar. Blanch and pound 2 ounces of sweet and 12 bitter almonds, mix them with the egg-froth until it is a soft, smooth paste, when spread half the strips of paste with the mixture, and cover with the other half. Bake a pale brown. Time, eighteen minutes to bake.