ghoriba with almonds

Ingredients for 80 to 90 cakes :

* 1 kg (2 ibs 3 oz) of almonds *  650 g (1 lb 7 oz) of icing sugar * 3 whole eggs

* the zest of 1 lemon * 1 sachet of vanllla-flavoured sugar

Preparation: 

Skin the almonds and put through a mincer twice. Beat the eggs with the icing sugar until the mixture is while. Add the finely grated zest and the vanilla-flavoured sugar. Mix with the almond paste.

This paste will be almost too stiff to handle. Smear the hands with butter and make balls of paste the size of a big walnut. Flatten the balls of paste slightly, pressing them on to a little icing sugar and arrange progressively on a buttered baking sheet, reasonably spaced out, sugar side up. Cook in a moderate oven for 15 to 20 minutes.