Ingredients

• 600 grams blanched almond kernel
• 3/4 cup of sugar
• 3/4 kg tangerines
• Some extra sugar for coating

Instructions

• Rinse the tangerines, peel them and boil the tangerine peel for 5 minutes in order to soften it.
• Then place gradually the peels in a blender and grate them until they become a pulp.
• Mix sugar, with almond kernel and tangerine pulp well and mould mixture in small balls.
• Roll the almond balls in sugar in order to coat each ball with the sugar.
• Serve!