How to make
The almonds are scalded with hot water, left for 5 minutes and their outer layer is peeled, by squeezing each almond between the thumb and forefinger.
The almonds are placed in a tray and baked at 210°F (100°C), until they have completely dried.
They are crushed into a powder in a mortar. Add 10.5 oz (300 g) of sugar and crush the mixture again in a mortar. This mixture is poured into a large bottle and poured with vodka.
Prepare a syrup from 4/5 cup (200 ml) of water and the remaining sugar, by boiling over low heat, until the sugar has completely dissolved and then leave it for another 10 minutes on a low heat.
After 3 days, the vodka from the bottle is strained and mixed with the sugar syrup.
The liqueur is distributed in bottles and left for 2 months in a dark and cool place. Then it can be consumed.
