Ingredients :

- 500 g of cleaned almonds
- 500 g of granulated or caster sugar
- 500 g of butter
- 12 to 14 eggs depending on size
- 3cl of rum- white fondant


Recipe: :

Mix the crushed almonds in with the sugar and blend in the butter and the eggs a few at a time. Add the rum. Mould in Genoa bread tins and cook in a slow oven at 200° C for 30 to 35 minutes. Remove from the mould and leave to cool. Glaze with white fondant and decorate with dried fruit (cherries and angelica).