1 lb. sweet almonds
1/4 lb. bitter almonds
1 1/4 lb. confectioners' sugar
2 egg whites, unbeaten

Blanch almonds, dry overnight, grind very fine. Sift sugar over them, mix and knead to a stiff paste with the egg whites or more egg if needed. Roll with hands on board sprinkled with confectioners' sugar. Cut into pieces (size of walnut). Roll each piece 1/2 inch thick, form into crescents, rings, hearts, bows, pretzel shapes. Bake until slightly browned in a moderate slow 325 degree oven.