Ingredients (4 servings)
500 g (3 cups) almonds
a dozen bitter almonds
200 g sugar
2 tbsps Strega liqueur
1 lemon zest, grated
Peel and roast the almonds, then crush on a hard surface with a glass bottle. Add the sugar, lemon zest, liqueur and whole eggs, and mix to form a solid dough.
With your hands squash and stretch the dough on a pastry board to reduce its thickness to app. 4 cm.
Put the jam in the middle and fold the dough over on itself.
Cut into small squares of app. 4×4 cm.
Oil a baking tray and sprinkle with flour. Place the cookies on it and bake at 180°C (360°F) for 5 minutes.