Marzipan tiles like bean pods

Translation of a 16th century Italian Recipe.

From Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

p49v/r A fare dieci piatti di Tegole de pasta di Marzapane, finte de Fasoli. (To make ten plates of marzipan tiles, feigning beans.)

First make two sheets as with the Guanti/glove pastries, and take one and a half pounds of peeled, ground ambrosine almonds, and half a pound of sugar mixed well with a little rose water, and then spread the mixture on the pastry sheet like it is a square, one after the other, until it is like there are beans on the tiles. Then put over the other pastry sheet, and cut it straight with the knife, and long as is proper for the bean pods when they are ripe. Then with your hands close them well, as well as you can with this material. Then fry them until well cooked but not burnt, in three pounds of butter, or fresh suet, and then when they are cooked, and to serve them put over six ounces of sugar in total.