PREPARAZIONE
Peel the almonds, which you have previously put for a few minutes in boiling water, chop them finely, toast them in the oven with 150 grams of sugar, then let them cool. Meanwhile, in a bowl, beat the butter with the remaining sugar, add the 3 egg yolks, the flour, the grated lemon peel and finally the almond mixture; mix all the ingredients well. Grease a cake pan suitable for pouring in the mixture and bake in a moderately hot oven for about 45 minutes, then remove the cake from the oven, let it rest for 10-15 minutes, put in on a tray/dish and sprinkle it with vanilla sugar. Serve it cold. If you want to obtain a softer pastry, add the beaten egg whites to the ingredients.
