Recipe - Victorian Heart Cookies

10 ounce Butter
8 ounce Caster sugar
4 Eggs
1 One fourth pound Flour
4 ounce Ground almonds
6 ounce Candied peel
1 One fourth pound Currants
One half Grated nutmeg
1 pn Ground cloves
1/8 pt Brandy

ALMOND ICING
2 Egg whites
8 ounce Icing sugar
8 ounce Ground almonds
1 teaspoon Rose water or almond essence

SUGAR ICING
2 Egg whites
Three fourths pound Icing sugar
One half ounce Cornflour

Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours.
reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150C). When
cold cover with almond icing.

Almond icing: Combine ingredients together with the rose water or almond
essence. Allow almond icing to dry and harden then cover with sugar icing.

Sugar icing: Lightly whisk the egg whites, gradually add sugar and
cornflour to a thick consistency. Spread over cake and dry in a cool oven.

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