66 flour, sugar 658, 263 almonds, eggs (protein) 263. Out of 1 kg (220 pcs.).
Almonds after bulkhead mixed with half of sugar, one fourth of the egg whites and minced in a meat grinder, then add remaining sugar and proteins.
The mass is heated to 40 °C, cooled to 18-20 °C, stirring occasionally; add the flour and whisk for 5-10 minutes.
The finished dough put in a pastry bag with a smooth tube with a diameter of 1 cm and release a small cake in the pan, greased and lightly floured, or on a sheet of paper. Bake the cake at 180-200 °C.