Ingredients

• ¾ lb all-purpose flour
• ½ lb butter
• 3 eggs
• heavy cream
• 1 lemon
• 5 oz almonds
• sugar
• vanilla
• salt

Preparation

40 minutes preparation + 25 minutes cooking

Put onto a pastry board the flour and the butter, reduce to small crumbs using your hands, letting the butter disappear into the flour. Add a little salt, beat separately 2 egg-yolks with a bit of cream and the juice of a lemon, blend in the flour and form a nicely smooth dough, to be left to rest for 20 minutes.

Then roll out a sheet that is not too thin but regular, fold in two and then in two again in the other direction and leave to rest for a further 45 minutes. Meanwhile, to make the filling, clean the almonds, mix them with an egg yolk and sugar to taste, after finely grinding them or crushing with a little egg white in a mortar.

Add a little vanilla. Roll out the dough for the last time a 0.1 inch thick, cut into squares with a hot knife, and put into the center of each, a tablespoon of filling, fold the 4 corners in towards the center, brush the “offelle” with the beaten egg and bake in a hot oven.