500 grams (about one pound) of almonds, 500 grams (2 ½s cups of flour), 500 grams (2 ½s cups) of sugar, 15 grams (one teaspoon of ammonia), grated lemon (about ½ teaspoon), a pinch of ground clove), ½ teaspoon of cinnamon, bitter chocolate (enough to coat the castagnelles)
Blanch, toast and finely chop the almonds. Add them to the flour, sugar, clove, grated lemon and cinnamon. Mix well with a little water mixed with the ammonia. The dough should be pretty firm. Form into long, thick sausages that will eventually be cut into nice size nuggets (about 1 ½ inch). Place them on a cookie sheet and bake.
The should be a very pale golden color.
Melt the chocolate with some sugar and dip the baked castagnelle in it one by one. Let dry.