It is a biscuit with a high content of shelled almonds, used with the peel to give an authentic and rustic taste. Then the almonds are conveyed to the fine-grinding machine, where they are crushed softly. Later, they are mixed with egg whites, previously beaten until they are stiff with sugar, candied orange and citron, vanilla and cinnamon flavorings. Once the biscuits had the rectangular shape, the meringue is stretched, cut out and cook carefully at low heat.