grs of sugar ;
grs of almonds ;
egg yolks ;
the almonds and crush them until they are reduced
to a paste.
Cover the sugar with water, stir in order to
dissolve it and boil for a few minutes until
it forms a slightly thick, unbroken string when
dripped from a spoon.
Add the almonds, stir on a moderate flame until
the mixture is smooth and then take off the
When it is lukewarm, fold in the egg yolks previously
beaten together with the wine. Put it on a low
flame once again, stirring constantly until
the mixture becomes dry.
Take it off the stove again and, when lukewarm,
mould little balls with your fingers greased
with melted butter. Place the balls in a buttered
shallow pan, and bake in a hot oven until they
become slightly brown.
When they cool off, place them in fluted paper
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