Bianchini almonds

Prepare the almonds to the usual way: immersing in boiling water for 5 minutes, Peel and dry in warm oven to 160 degrees for 15 minutes; cut into flakes and keep aside.

With a wooden spoon beat the clear with sugar for about 30 minutes, while adding a few drops of lemon.

After the pureed smooth and white became add slivers of almonds and incorporate them well.

Grease the baking with very little lard, velarla flour, shake to remove excess flour with 2 tablespoons put in cupolina of piles of compound, aligning them a little spaced to prevent cooking and increasing of volume, from sticking to one another.

Bake at very low temperature (80-90 degrees) and make them firmer: 90 minutes should be about.

Do not open the oven before the indicated time has elapsed, then check if the bianchetti are completely dry and pull it off the plate with the blade of a knife; place them on a wire rack for pastry and chill thoroughly before serving them or store them, the next day.

Locked in a tin box crisp also resist for a long time.