Almond Cheeses

Peel the almonds, dry them well and pass through the machine several times. With an electric mill, it must be used, as the almond must be as thin as possible.
When the almond is powdered, it is added to the sugar, mixed well and then kneaded, adding small pieces of egg white in order to obtain a well-connected and thin dough. Take a little to the fire to dry. The dough is allowed to rest for a few hours.
Divide the dough into balls of the size you want and from each ball cut about a quarter of the portion to make a lid. What is left of the ball is shaped into a box, giving it the shape of a cheese.
Fill with soft eggs and close the cheese with the lid of almond paste, smoothing well with a knife wet in cold or hot water and then rub again with powdered sugar until you get a cake with the shape of a cheese.
A small boiled and mashed potato can be added to the almond paste. It is added before the dough goes to the heat.