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500 grams ground almonds
1 / 4 cup almonds, blanched and peeled
3 cups powdered sugar
1 / 2 cup fine semolina
1 vanilla
2 egg whites ,rosewater
First hit the almonds in a mixer until it becomes a paste. Add the semolina, the sugar, vanilla and continue the attack. Just integrate our materials add the egg whites and mix them up to make a uniform mix, easy molding.

Place the dough in a bowl us and zymonome raining our hands with a little cream cheese.

Mold into small balls to form small "bites" topothetontas in the middle of an almond (optional).

In a baking pan spread release paper and place the almond our close proximity to each other.

Bake at 180 degrees for about 15 minutes.

Remove the almond from the oven and as far as the warm sprinkle with cheese and sprinkle with powdered sugar.

Kept in a sealed bowl to prevent dry.

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