1/2 kg corn flour
1 kg sugar
1/2 tea cup almonds
1 coffee cup “ELIA” Extra Virgin olive oil
Shell and peel the almonds. The peels we be easily removed if you soak the almond in hot water for 10 minutes. In a saucepan, combine 1 tea cup of sugar and the almonds. Stir continuously, with wooden spoon, until the sugar get brown. In a big bowl, mix 9 tea cups of water, the remaining sugar and the corn flour. Transfer the almonds from the saucepan into the bowl. Keep stirring constantly until the mixture thickens. Add the olive oil, stir continuously until its absorption in the mixture. Pure the mixture in a cake form and leave it to get cold. Cut into pieces and sprinkle with cinnamon.