Ingredients
1
kg of almonds
800
gr of sugar
7
eggs
1
small glass of liquer (like limoncello)
1
tablespoon of cinnamon powder
600
gr of shortcrust pastry
alluminium
baskets
Make the almonds boiling in a pot for 20 minutes. Peel and dry them with a cloth. Mince them thinly in order to obtain an homogeneous dough.
Add
the sugar and a glass of water in a pan and let it dissolve over a low heat ever
mixing till (according to the ancle’s advice), putting some between the thuber
and the forefinger, it will be create a thread liquid.
Take
away the mixture from the heat and let it cool, going on mixing it. Add the
almonds to the mixture, the yalks and the other ingredients.
Whisk
the eggs until stiff and add them to the dough. Mix them well. Now the almond
paste is ready.
Stretch
it and get from it some disks of 10 cm of diameter; Grease with oil the basket
and put the disks in them. Fill them with the almond mixture and put the baskets
in a pot.
Cook
them in the oven (200°
C) for half an hour.
Let
them cooling and the take out bocconotti from the basket.
After some hours, wet the upper part with the liqueur and sprinkle them with the icing sugar.
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