Toucinho Do Ceu
|Sugar||3 1⁄3 Cup (53.33 tbs)|
|Water||1 Cup (16 tbs)|
|Shelled almonds/1 can, 1 pound almond puree||1 Pound, blanched and finely ground|
|Egg yolks||6 , beaten|
Put the sugar and water in a saucepan and boil until the syrup sticks to a spoon.
Remove from heat and cool slightly.
Add the almonds and the egg yolks.
Stir over low heat until slightly thickened.
Put in a buttered 9-inch pie pan and bake in preheated slow oven (325°F.) for 45 minutes, or until firm.