1. Put the almonds in a blender and grind until they become a powder.

2. In the blender beat the butter (which should be at room temperature) with the icing sugar until it becomes a white, fluffy cream.

3. Gradually add the eggs to the other ingredients in the blender. Add the rum and then transfer the mixture to a bowl; add the flour and combine by hand.


Recipe taken from Stelio Parliaros book "Eukrates Gefseis"