Ingredients:
(serves 4-6)
200 g peeled almonds
200 g flour
220 g (very fine) corn meal
150 g sugar
120 g butter
100 g small pieces of lard
2 egg yolks
Icing sugar (optional)
Vanilla extract (1 sachet)
zest of 1 lemon
1 pinch of salt
Preparation:
Chop the almonds and mix them with part of the sugar. On a work surface make a mound of both types of flour, the remaining sugar, the vanilla extract, the salt and the zest of the lemon. In the “well” in the center of this mixture put the lard, the butter and the egg yolks. Mix well, working very quickly in order to obtain an homogeneous, yet crumbly, texture. At this point press the dough into a buttered and floured baking pan, and add the chopped, sugared almonds. The layer should not be too flat (use your fingers to make it somewhat irregular). Bake in a pre-heated oven at 180° C for around 40 minutes.
When baked, serve with a light sprinkling of icing sugar (if desired).
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