665. Budino Nero

• 6 egg whites
• 170 grams (about 6 ounces) of sweet almonds

Blanch the almonds and dry well in the sun or on the fire; then mince them with a mezzaluna and put them on the fire in a saucepan where the sugar has already melted. Once the mixture has turned the color of a brittle, that is of almond skins, pour it in a mortar, and after it has cooled, crush it to a fine powder. Add the powder to the six egg whites, beaten until stiff. Then pour the mixture