1 lb. almonds, blanched
1 oz. bitter almonds (or 1 or 2 drops essence of bitter almond)
3 c. sugar
4 egg whites

Put the almonds through grinder twice. Add sugar and egg whites and mix well. When smooth, place in a pot over slow heat until warm. Shape dough into 1-inch diameter rolls, pressing gently with fingers to give form of a roof. Form into rings and place on well-buttered and floured baking sheet. Bake in a slow oven until light brown.

When cooled, decorate with frosting made of one egg white, 3/4 cup powdered sugar, 1/2 tablespoon vinegar or lemon juice. Mix well for 10-15 minutes until smooth and force through fine paper tube to make zig-zag lines both on the inside and outside of the rings.