INGREDIENTS

1 kg of almonds pruned and mixed finely

5 eggs

400 G of sugar freeze

2 yeast p�tissi�re sachets

1 melted butter tea glass

1/4 water tea glass of flowers of orange tree

the peel of 4 lemons

500 G of sugar freeze for glazing

PREPARATION

To separate the egg whites from the yellows. To work the egg yolks with sugar until they bleach. To add yeast, the water of flowers of orange tree and the piece of lemon peel. To pour this mixture on the almond paste

Then to beat the white in firm snow and to gradually add a part to the mixture. One must obtain a rather soft paste. To make balls of the size of a nut. To coat with sugar freezes and to place them on a buttered and farin�e plate. To withdraw furnace after a light colouring. To let cool and arrange them in a box which is closed hermetically.