1 1/4 lb. shelled almonds
2 cups granulated sugar
2/3 cup water
2 cups confectioners' sugar
grated rind of 2 lemons
1/4 cup orange water

Boil almonds until the skins can be peeled. Dry them in a warm oven. Chop finely in a blender.

Heat the sugar with water. When sugar has dissolved, add confectioners' sugar and almonds. Add lemon rind and orange water. Cook for 5 minutes and when the mixture comes away from the bottom of the pan in a compact mass, remove from stove and allow it to cool.

With a spoon, press this spun sugar mixture into a variety of cookie cutters, smoothing with wet hands. Put the cookies on a lightly greased baking sheet and bake in a preheated 425°F oven for 5 minutes.

Dissolve some sugar in a very small quantity of water to make a syrup. Paint the candelaus cookies with this syrup to give them a shiny appearance.