30 Maria or Maizena cookies
1/4 cup melted butter
1/4 cup water
1/2 cup sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
750 g almonds, peeled and without seeds
30 Maria or Maizena cookies
1/4 cup melted butter
1/4 cup water
1/2 cup sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
750 g almonds, peeled and without seeds
Break the cookies into small pieces and place them in a blender jar, 5 at a time
Blend until the cookies are finely crushed
Place the mixture in a small bowl
Add the melted butter and mix well
Add the remaining ingredients to the blender jar, adding 1/2 cup of almonds each time
Blend until the almonds are finely chopped (about 3 seconds)
Scrape the sides of the blender jar as needed
Mold a small round cake pan with aluminum foil
Layer the cookies and meringue mixture in alternating layers, starting and ending with the cookies
Refrigerate for several hours or overnight
Dish out 4 to 6 servings.
