To four pounds of flour take two of butter, half a pound of moist sugar, quarter of a pound of citron, and the same of almonds, the latter blanched, and all cut small. Mix the sugar and fruit well with the flour, then work it up with the butter, cold, till it is smooth and compact, but it will take a long time; divide into four or more pieces, and roll out each piece into an oblong cake, having previously floured the table well. Prick the top with a steel fork, strew some orange and citron cut thin, and some large caraway-comfits, press them in with the roller, then pinch round the edges, put the cakes in floured tins; bake for twenty minutes. If the cake rise after the pressing of the finger, it is sufficiently done.

Or:- One pound each of butter and sifted sugar, two pounds of flour, eight ounces of sweet and four ounces of bitter almonds, a small piece of cinnamon, all pounded, and a glass of brandy. Soften the butter before the fire, then rub in the flour, and make it into a paste; roll it out half an inch thick, and bake it on a tin in a slow oven, as it should be of a pale color.