1.5 litres milk
¼ kilo ground almonds
1 stick of cinnamon
The peel of one lemon
“lengüetas de bizcocho” – a sweet biscuit with the texture of a muffin
Boil the milk with the cinnamon and lemon peel a few hours before making the soup and leave the cinnamon and lemon to soak to obtain more flavour. Right before serving, heat the milk mixture; take out the lemon peel and the cinnamon stick and add the ground almonds. To thicken the soup, simply add more almonds than the recipe calls for. Pour the soup over the “lengüetas” and sprinkle ground cinnamon over the top. Serve.