| How To Cook: |
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1. Whisk egg whites stiffly.
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2. Stir in the ground almonds (the Viennese use unblanched almonds) and sugar.
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3. Turn on to a board or table top dusted with icing sugar.
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4. Knead lightly and roll out to the thickness of a wafer.
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5. Cut into strips, about 1 inch by 3-4 inches.
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6. Coat the top of each strip with royal icing.
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7. This is most easily done by using a forcing bag fitted with a ¼-inch plain vegetable pipe.
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8. Line a baking tin with a sheet of silicone paper.
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9. Put the strips on this and dry them out in a cool oven (200°F) for about 2 hours.
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