Preparation: To peel almonds, to wash them, wipe them or let them dry and crush them at the same time finely as sugar. To then mix the mixture with water of pink, sufficiently to have a homogeneous paste and souple.La to divide of pieces of the size of 5 cm to roll it between the palms of the hands to make large sticks like an ordinary pencil and to leave them of them of dimension. To pile up the flour crown some on a plate, to add salt, to pour the melted butter, to incorporate it well � the flour with the end of the fingers and to assemble the whole with Juste what it is necessary of tepid water to have pastes homogeneous and firm. To leave at rest a score minutes. To put water � to boil in a pot or a large pan. To divide the paste into 5 or 6 of the same balls cuts. In taking to plunge it two or three seconds in ebullient water and to lengthily knead it on does not count. To still retemper in ebullient water during the same lapse of time and to work it vigorously again. To start again the operation five or six times until � what the paste becomes very elastic. To place one of these balls on a table July and to lower it to the roller in a sheet of a millimetre approximately thickness. To then cut out the sheet with the knife in 15 cm length bands on 6 broad. To place at the edge and throughout the band a roller of almond pastes and to roll up the band around in the form of a small sausage. To join the two ends to have a ring and to continue the same operations until � exhaustion of the ingredients. To align with the fur and � measurement the kaaks on a metal plate oil and to make them cook � soft heat with the plastic furnace in layers separated by glazed paper sheets.
6 people or more | 
