Italian Macaroons

Directions
To prepare this Italian Macaroons Recipe, first blanch and pound 8 ounces of sweet almonds (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower water, 1 pound of sifted sugar, and the frothed whites of 3 eggs. Smooth the ingredients by rubbing them well together, and add very gradually the frothed whites. When the paste looks soft and smooth, drop it, in quantities about the size of a walnut, through a funnel on to some wafer-paper. Bake on the ordinary plate, in a rather slow over, to a pale color. A strip or two of almond should be stuck on the top of each macaroon before baking. Time, fifteen to twenty minutes to bake.