1/2 lb. bitter almonds
1/2 lb. sweet almonds
whites of 4 eggs
2 and 1/4 lb. sugar
whites of 9 eggs
To half a pound of blanched bitter, and half a pound of sweet, almonds, put the whites of four eggs; beat them quite fine in a mortar, and stir in two pounds and a quarter of loaf sugar, pounded and sifted; rub them well together with the whites (by degrees) of nine eggs; lay them out from the biscuit-funnel on cartridge-paper, in drops about the size of a shilling, and bake them in a middling-heated oven, of a light brown colour, and take them from the papers as soon as cold.
N.B. A smaller pipe must be used in the funnel than for other articles.
From The Cook’s Oracle by William Kitchiner, MD, New York, 1829
Comment: The distinction between “bitter” and “sweet” almonds is no longer made today as the bitter variety is hardly ever commercially available. It is illegal to sell in many jurisdictions since its cyanide content (the component which gives it the bitterness) is so high as to violate legal standards for toxicity. Practice Safe Baking and just use a pound of regular old almonds, okay? If you want to live dangerously, think of something to do with the leftover 13 egg yolks.
A “biscuit-funnel” is better known today as a pastry bag and is most often used to make fancy icings on cakes. You will need a large (about one inch) nozzle to use it to produce items “the size of a shilling.” If perfection of form is not a concern just scoop up a spoonful, press it into shape with another spoon the same size, and scrape it out onto your cookie sheet with or without parchment paper lining.