INGREDIENTS
A pumpkin weighing 2.5 to 3 kilos.
900 grams of sugar.
360 grams of almond flour.
30 grams of peeled almonds and peeled pine nuts.
4 eggs
1 lemon and cinnamon powder.
ELABORATION
The pumpkin is roasted, peeled and the seeds removed, put in a white cloth bag or a draining rack for a day so that it loses as much water as possible, once drained add the sugar, mixing both well. . Incorporate the almond flour and the previously well-beaten egg yolks, add the cinnamon powder and the scraps of a lemon.
To make a thin dough, all the ingredients will be mixed well, putting it in a container over very low heat for 20 minutes, stirring it so that it does not stick.
Once cooked, and when placing the pasta in a clay container, or another heat resistant material, it is given the shape of a pyramid, garnish by sprinkling the top with sugar, adding the peeled half almonds, and the peeled pine nuts on top in rows.
Bake in the oven preheated to 140 degrees, until golden brown, without burning almonds and pine nuts.
Before eating, let it cool.
