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Blanch the almonds, dry in the sun or on the fire, toast until they turn hazelnut-brown, and chop into pieces half the size of a grain of rice. Mix the chopped almonds with the sugar and the flour. Make a hole in the middle of this mixture for the rest of the ingredients, and blend, working the dough as little as possible. Form a round loaf and let it rest for a few hours. Lightly flour the pas