Almond Rocks.

Two and a-half ounces sieved icing sugar, 2 whites of egg, 4 ozs. almonds dried and shredded, vanilla, coffee or chocolate.

Put the icing sugar with the un-whisked whites of eggs into a mixing bowl. Put the bowl over a saucepan half-filled with boiling water, remove from the heat and whisk the mixture, until it clings stiffly to the whisk. Add the flavouring and almonds, and measure out the mixture in teaspoonsful on a greased floured tin. Bake in a slow oven for 20–30 minutes.