Ingridients:
DOUGH: 400g flour, 200g butter, 3 eggs, 1 grated lemon rind, a little Maraschino, 2 spoonfuls of sugar.
CREAM: 1kg almonds, 1kg crystallized sugar, 1 vanillin sugar, 15 eggs, 1 grated lemon rind, 1 grated orange rind, 2-3 small glasses of Maraschino.

Mix a soft mixture using the above dough ingridients. Roll the mixture into a round form of sufficient size to cover the sides and bottom of tart mould. In a greased and flour-covered mould spread the dough out onto mould bottom and mould sides, filling the mould slowly with cream. Cut the spikes of surplus dough sticking out from the mould, and roll them out into sticks spaced out net wise across the tart. In a preheated oven bake the tart 45 min at a hight temperature (175-200°C).

For the cream, fry and grind 1kg of blanched almonds (they peel of readily after boiling water has been poured over them). Mix the sugar, vanillin sugar and 15 whole eggs in a mixer while adding almonds, grated lemon and orange rinds and 2-3 glasses of Maraschino.