Gueffus

Doses for about 50 ' gueffus '.

Pounded in a mortar the almonds and cut into flour.

Put in a casserole 150 g of sugar and half a glass of water: put on a moderate flame and stirring let become a thick sugar syrup.

Then add the almond flour, grated lemon rind and 2 tablespoons orange flower water.

Cook, stirring often, until you have a good dry compound: decant clean marble on the table or on a large pot stoneware.

When the mixture will become warm wet your hands with the liquor and formed with the compound some 50 large balls as a hazelnut.

Rigiratele in the remaining sugar, covering them completely, then incartatele one by one as for sweets by first metallic paper and then coloured tissue paper that sfrangerete at the ends.

Keep them in tins or jars.