''Guirlache' (toasted almond and caramel paste)

Ingredients

Ingredients: 1/2 Kg of sugar 1/2 of almonds the juice of 1/2 lemon, caramelised aniseed

Preparation

Heat the sugar with the lemon juice in a copper pot, stirring constantly with a wooden spoon until the sugar dissolves, but doesn't burn.When it is about to caramelise, add the chopped almonds, stirring the paste rapidly until it is well set. Place the mixture on a slab of marble greased slightly with butter or refined oil, sprinkle with caramelised aniseed and roll out with a rolling pin (also greased with butter or oil) until it acquires an even thickness of about two centimetres. Cut into even strips of about 2.5 by 10 cm, before it cools.

Presentation

Serve wrapped in paper.