1 pound almonds
1 pound confectioners' sugar
3 egg whites
1 teaspoon almond extract

Blanch or skin almonds and put through food chopper, using medium blade. Mix in sifted confectioners' sugar. Beat egg whites slightly, then mix them in. Add almond extract. Because this makes a heavy and stiff paste, place it on the cooled cake, and work it into a smooth even layer with hands.

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