Almond Pudding (Budino di Mandorle)
Instructions
Peel, chop almonds and dry them in the oven at medium heat.
In a small saucepan dissolve the sugar, add the almonds and mix wait until browned.
Then pour the mixture on an oiled marble and let cool, then pestatelo in order to obtain a very fine grain.
Attach the clear until stiff, join the grain.
Put the mixture into a buttered mould and cook in a Bain-Marie in the oven for 1/2 hour (try the toothpick: must get dry).
Drafted and served cold.