Almond Flowers

Puff Paste. To every 1/2 lb puff paste allow 3 ozs of almonds, sifted sugar and the white of an egg. Roll the paste out to the thickness of 1/4 inch and with a round fluted cutter stamp out as many as may be required. Work the paste up again, roll it out and with a smaller cutter stamp out pieces the size of a shining. Brush the larger pieces with the white of an egg and place the smaller pierces on each.Blanch and cut the almonds into strips lengthway, press them slanting into the paste closely round the ring and when they are all completed sift over some powdered sugar. Bake 1/4 hour, garnish between the almonds with apple jelly and place in the centre of the ring a small quantity of strawberry jam. Pile them high on a dish and serve.