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This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Baby shaped pogacha. Grab one eighth of a pound almonds and a quarter sugar, peel and crush the almonds, add some rose water and sugar, it will be thinner this way; mix it together, flatten some dough, but don't add too much rose water. Take out the dough from the mortar, put it into a plate, add some nutmeg flower; take some wafers, cut it a bit, paste the almond dough onto it. Then grab some egg whites, add some good rose water, mix it together. Paste the wafer with this, then wash it a bit and put it into a preheated furnace, be careful, they might get stuck together; once it bends where you pasted the rose water and it is hard and white, take it out.