grs of granulated sugar ;
grs of husked almonds ;
de ovos (an egg yolk sweet) to taste
the almonds, wash them, place them in a bowl
and cover it with cold water.
Using a sharp knife, cut them length wise in
very thin stripes which are then placed in another
bowl with water to keep them from becoming dark.
Boil the sugar with a little water for a few
minutes until it forms a thick string when dripped
from a spoon.
Add the almonds after straining them and stir
until the mixture becomes dry.
Take out spoonfuls of the mixture one by one
and mould them, with your wet hands, on a board,
also wet with water, in thick rings with a diameter
of 5-6 cm. Should the mixture become too dry,
add a few drops of water and put the pan on
the stove again to melt the sugar.
Once the rings have been moulded, leave them
on the damp board until the next day, when they
are to be loosened with a knife.
Place a little of the «fios de ovos» (an egg
yolks sweet) at the center of every flower.
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