Ingredients:
- peeled and chopped almonds: 500 g
- sugar: 500 g
- grated peel of a lemon
- water: 250 g
- flour: 300 g
- butter: 150 g
- icing sugar: 120 g
- marsala: 1 small glass
- egg yolks: 3
Boil the sugar with the 250 g of water, when the syrup ranks, add the almonds and grated lemon peel and let cook for 5 minutes, remove from heat and let cool. Prepare the shortcrust pastry by quickly mixing the flour with the soft butter at room temperature, the icing sugar, the egg yolks, the marsala and if you prefer a soft pastry, add a sachet of baking powder. When the shortcrust pastry is ready, divide it almost in half, roll out one part and cover a buttered baking pan with openable edges, pour in the cold almond paste, and with the other part, make strips and place them crosswise over the filling to cover it.
Bake at 350°F for about 40 minutes.
