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1
Drop the almonds into boiling water.
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2
Remove them after 15 seconds, draining well.
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3
Put all the almonds into a damp tea-towel and rub them vigorously with the towel.
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4
This should skin most of them.
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5
If there are any left with the skin still on, squeeze them out with your fingers.
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6
Pat the almonds thoroughly dry with kitchen paper, then chop them together with the pine nuts.
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7
Don't chop them excessively finely.
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8
The pcs should be about as large as a grain of rice.
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9
Preheat the oven to 140C/275Fgas 1.
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10
Put the minced almonds and the pine nuts into a mixing bowl together with the flour, sugar, softened butter, grated lemon peel, grappa and egg.
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11
Mix thoroughly, and knead for a few min with your hands.
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12
At first the mix will be dry and brittle, but as you knead, it becomes more elastic.
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13
Grease an oven tray and sprinkle it lightly with flour.
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14
Turn it over and give it a tap to shake off any loose flour.
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15
Moisten your hands with water.
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16
Pull off a small piece of dough and roll it between the palms of your hands, flatten it slightly.
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17
Put it on the baking tray.
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18
Leave about 50cm space between each piece.
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19
Cook for about 20-40 min.
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20
Remove from the oven and allow to cold on a rack before serving.
