Blanch and peel 1½ glasses sweet almonds, rub dry, and pound as fine as possible, adding rosewater gradually to prevent the oil in the nuts from separating. Stir in 1 glass fine sugar and the zest and juice of ½ lemon. [Using a spoon, scoop out] small heaps of the mixture onto a baking sheet greased with olive oil. Bake in the summer oven. When the balls have almost finished cooking, moisten your little finger with water, make a small indentation in each, and fill with jam— raspberries without syrup are best of all. Let them dry out slightly in the oven and then serve.