ROAST AND GRIND ALMONDS

1. Preheat the oven to 325.
2. Line a half-sheet baking pan with parchment paper. Scatter the almonds one layer deep on paper.
3. Roast for 10 minutes.
4. Turn off the oven, open the oven door, and let it cool slowly.
5. Once fully cooled, begin grinding in the food processor.
6. After the food processor has reduced the almonds to a fine gravel texture, transfer batch by batch to a coffee grinder. The almonds should turn into a thick paste.

TRADITIONAL METHOD

1. Mix everything in a bowl with a wooden spoon.
2. Put it in a flat container. Cover with plastic wrap or parchment paper (it may stick at first) and let it rest for days/weeks until it dries (2-14 days depending on the consistency desired).*
3. Once it is a little bit firm you can divide it into big portions to distribute.
4. Use a spoon to scoop when softer or cut into bars once its harder.

ALTERNATIVE COOK METHOD (decreases overall recipe time)

1. If cooking, mix and cook the sugar in the water once it is boiling.
2. Keep moving this mixture until you can check that the sugar dissolves.
3. Add the ground almond and mix everything.
4. And, finally, when the mixture is cold enough to not cook the eggs, incorporate them in and mix again.
5. Mix well and distribute it in containers to let dry/harden.