|Sugar||1⁄2 Pound (250 Gram, 1 1/7 Cup)|
|Water||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Ground almonds||1⁄2 Pound (230 Gram, 1 1/3 Cup)|
|Butter||2 Ounce (50 Gram, 1/2 Stick)|
|Flour||2 1⁄2 Tablespoon|
|Whole almonds||2 Ounce (50 Gram, 1/3 Cup)|
Add sugar to water in a large saucepan, bring to the boil, and stir until dissolved.
Continue to boil for 5 min., then remove from heat.
Meanwhile, beat the egg whites until they are stiff enough to hold peaks.
Add the ground almonds, egg yolks, and beaten egg white to the sugar water mixture.
Return to a gentle heat, and gently stir in the butter, flour, and cinnamon, until well mixed.
Continue to stir until the mixture forms a caramel-consistency paste.
Remove from heat.
Meanwhile, grease an 18 cm/7 in flan tin.
Add the mixture to the baking tin, and decorate with whole almonds and cinnamon.
Bake in a moderate oven, 150°C/Gas Mark 2/300°F, until evenly browned (about 40 min.).
Remove, and chill in refrigerator until ready to serve.