ALMOND FINGERS

Take ½ lb. of flour, ½ lb. ground almonds, 2 oz. cooking almonds, 1 egg, 2 oz. sugar, a little raspberry lam, 2 oz. butter. Rub the butter into the flour, add 1 teaspoonful sugar; with the yolk of the egg mix to a stiff paste, roll into a strip three inches wide; place on a greased tin and spread on a little raspberry jam. Mix together the ground almonds and sugar in a basin, add the white of the egg, and work to a stiff paste. Blanch the almonds and lay on the top of the almond paste, which should be spread roughly on the top of the jam. Bake in a moderate oven for 30 minutes, and when cooked cut into fingers an inch wide.