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Blanch the almonds, dry them in the sun or on the fire, and crush very fine in a mortar with a third of the sugar. Using a wooden spoon, blend the three egg yolks with the remaining sugar and the lemon zest until they have become whitish. Then add the potato flour, crushed almonds, and butter (melted), as you continue to work the mixture. Lastly, add the egg whites, beaten, and when all of the