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Easy
This is a very delicate dessert that is offered, like all other desserts, toward the end of a meal. It is served in cups smaller than the ones used for coffee, one per person, which is why it is called “le tazzine” (“little cups”).
Blanch the almonds, toast to a light brown, grind very fine and set aside.
Boil the sugar in the water for a minute or two, taking care that it does not turn brown. Allow it to cool and when it is lukewarm, begin to add the egg yolks, one or two at a time, stirring constantly in the same direction over very moderate heat. When the mixture becomes dense enough so that there is no more da