Ingredients

• 120 grams caster sugar + 20 g for the decoration
  
• 100 grams Italian cornmeal, type Bramata (for a rustic taste) or Fioretto (for a finer taste)
  
• 100 grams coarsely chopped unpeeled almonds + 10 whole almonds for the decoration
  
• 50 grams sifted all-purpose flour
  
• 50 grams blanched almonds
  
• 50 grams lard
  
• 50 grams softened and diced butter
  
• 1 egg yolk
  
• 2 tablespoons Amaretto di Saronno or another Italian almond liqueur (optional)
  
• 2 grams grated lemon zest
  
• 1 gram salt