Shelled almonds kg. 1,
sugar gr. 800,
mayorca flour gr. 200,
eggs 2,
grated lemon peel,
candied fruit jam gr. 400.
For the icing:
sugar gr. 800,
vanilla 2 packets,
cream of tartar a pinch,
water gr. 250.
Shell, peel and crush almonds (adding some bitter almonds) in a mortar. Place on a marble surface and add sugar and eggs. Mix well and let the mix stand for a day.
Mix it again and divide in small extended balls. In each of them put a tablespoon candied fruit jam. Place the “cucchiteddi” on a greased tin and bake until golden. In the meantime prepare icing: mix sugar, vanilla, cream of tartar and grated lemon peel in water, on a very flow flame.
When sugar starts caramelizing, turn the flame off and dip pies in sugar. Let them cool down.