Cookie Stacks

1) Beat eggs and sugar until light and lemon-colored.

2) Whip the cream.

3) Melt the margarine and add alternately with the flour and cream. Mix lightly together. Cover and refrigerate overnight.

4) Preheat the oven to 180 C (350 F).

5) Lightly beat the egg whites. Stir in sugar and almonds.

6) Roll out the dough into a thin, rectangular sheet.

7) Cut out 3 1/2 x 23 cm (1 1/2 x 9") strips.

8) Place on a greased baking sheet. Bake 10 minutes. Cool on a rack.

9) Spoon a thin stripe of almond mixture along the middle of each cookie.

10) Return to the oven, but leave the door open. Cook only until the almond mixture solidifies. It should still be white.

11) Form a tower by stacking 2 cookies in 1 direction, then 2 in the other.