Amygdalota
Cooking Instructions
1. Garnish the almonds slightly and peel them off. Once they cool down, I'm grinding them.
2. In a large pan I mix the almond, sugar, semolina and rose water. I work well with my hands and I lay in small pears.
3. I place it in a pane with a sheet of non-stick paper. At the top I put a toothpick. I cook for 15 minutes at 220.
4. I let them cool for 4 hours. I sprinkle with rose water and sprinkle with powdered sugar. I take out the toothpick and put a carapace.
