Yield: 1 Servings
|1 cup||Loppered milk (teacupful)|
|5||Eggs; well beaten|
|2 tablespoons||Rose water|
|¾ pounds||Almonds, blanched chopped very fine|
|1 teaspoon||Soda; dissolved in: Boiling water|
Cream butter and sugar; stir in the beaten yolks, the milk, flour, rose-water, almonds, and lastly the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once.