Classic Culinary Arts:

Kiss Wafers Recipe

Half a pint of blanched bitter almonds, one heaping cupful of powdered sugar, the whites of six eggs, one-third of a cupful of flour, two table-spoonfuls of corn-starch. Blanch the almonds and pound them in a mortar. As soon as they are a little broken add the white of an egg. Pound until very fine. When there is a smooth paste add the sugar, a little at a time, the whites of two eggs, one at a time, and the flour and corn-starch. When thoroughly mixed, add, by degrees, the three remaining whites. Butter the bottom of a flat baking pan and put the mixture on it in spoonfuls. Spread it very thin, especially in the centre, and bake in a quick oven. The moment the cakes are taken from the oven, roll into the shape of cornucopias. If allowed to cool, they cannot be rolled, and for this reason it is best to bake only half a dozen at a time. When all are shaped, fill with the kiss mixture, made by beating the whites of three eggs to a stiff froth, and stirring into them, lightly, four table-spoonfuls of powdered sugar. Place the wafers in a warm oven for twenty minutes or half an hour, to dry. With the quantities given two dozen can be made.