Almond Icing

by Mike
(Chicago)

Almond flavored icing reminds me of an icing my grandmother used to make for holidays when I was growing up.

Take the whites of two eggs and half a pound of sweet almonds, with a few bitter, mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, a handful at a time, until all is used up, and then add the almonds and a few spoonfuls of rose water. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing.

If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put the frosting in the center of the cake, dip a knife in cold water and spread from the center toward the edge.