Serves: 4 people Difficulty ': Easy Preparation time: 25 minutes + 12 hours of rest INGREDIENTS 200gr. 200g peeled almonds. sugar grated rind of 1 / 2 lemon 100g. powdered sugar 2 egg whites cherries or almonds PROCEEDINGS -------------------------- Blend the almonds and sugar to a powder and then Transfer the mixture into a bowl and add the grated lemon rind and sifted icing sugar (to prevent lumps).
Stir well to mix the ingredients together. Whip the egg whites slightly, just enough to make it foamy, then add to the mixture of almonds and sugar, a spoon, mixing thoroughly. It 's very important that the egg is built a little at a time so you avoid' the dough is too soft. Put the dough in a pastry bag with star nozzle and squeeze the floppy drive, sticks, shells on a baking tray lined with foil and greased.
Decorate with candied cherries and almonds. Cover and keep cool, but not in the refrigerator for 12 hours. Bake at 190 degrees for 15 minutes. 
Stir well to mix the ingredients together. Whip the egg whites slightly, just enough to make it foamy, then add to the mixture of almonds and sugar, a spoon, mixing thoroughly. It 's very important that the egg is built a little at a time so you avoid' the dough is too soft. Put the dough in a pastry bag with star nozzle and squeeze the floppy drive, sticks, shells on a baking tray lined with foil and greased.
Decorate with candied cherries and almonds. Cover and keep cool, but not in the refrigerator for 12 hours. Bake at 190 degrees for 15 minutes.
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