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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Sun-Dried Qâhiriyya. Take one part of finely pounded almonds and one of white sugar. Pound all this in a stone or wooden mortar until they are mixed, and add cloves, ground spikenard dissolved in rosewater, and some camphor, according to the usual quantities for ka'k and as may be desired. Then immerse in starch dissolved so that it is runny, and put it on a board or large tray and leave it in the sun until the starch dries up.