A cake recipe for all foodies:
Cream butter with sugar and juice of one lemon. Fold in almond kernels and flour. Place only six to eight walnut-sized heaps of dough on a baking tray lined with parchment paper, as it will spread out to the size of a hand. Place tray in preheated oven. E: Middle. T: 1 75 C / 7 to 10 min Allow almond veil to cool a tiny bit, then carefully release from paper. Melt cooking chocolate and brush the back of the almond veils with it.
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