Pastéis de Amêndoa




12 eggs / Half a kilo of sugar / q.s. of thinly sliced almond / q.s. bread dough (to line the cake tins) /

Put 6 eggs in a pan and to the other six remove the whites. Bring the sugar to a melting point and slowly add it to the eggs, stirring constantly. At the end, add the laminated almond. Line the tins, working the dough making it very thin and crunchy.