Ingredients:

10.5 oz flaked almonds
9 oz sugar
3 oz flour
9 oz butter
5 whole eggs
One half teaspoon of vanilla extract
A pinch of salt

Preparation:

Mix the flour with the sugar, vanilla extract, almonds and salt. Beat the whole eggs until fluffy and gradually fold into the flour mixture, lifting as you mix to keep in as much air as possible. Melt the butter and add to the mixture. Place small mounds of the mixture on a baking tray and flatten with a fork that must repeatedly be dipped in water to avoid sticking. Place in the oven at 390 degrees F for 10 minutes. Remove, lift the snaps with a knife and place over a rolling pin. The snaps are cooked as soon as the outside edge changes color so it is important to spread them out evenly.