Put the almonds in hot water bath and leave them until the skin comes off, and pays off with your hands. Chop the blanched almonds with half dose of sugar. The remaining sugar is dissolved with a glass of water, combine with ground almonds and cook everything on low heat until the mixture is not detached from the bottom of the pot. Remove the almonds with the sugar from the heat, allow to cool and grind again. PREPARATION
Now the almond paste is ready to be rolled with a rolling pin and placed in the form of gypsum, already dusted with icing sugar. It is filled with pieces of dark chocolate with pear or orange jam, with a little of crispy crumbled and, finally, with a sprinkling of cinnamon powder. Covers the filling obtained with other almond paste, garnish as desired and then turn over on a plate ready to be served.