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This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

147 A good pastry. Take almonds, pound them small, put sugar and rose water on them, then take wafers, spread the almond paste as thin as possible on top and place a wafer over it. You can cut them in circles or triangles. Press them together well, make a pretty yellow-colored batter and draw each side through it and lay them in fat and pour fat on top of them, then they will rise up. Lay them on a clean cloth.