Pour almonds with boiling water, after 5 minutes drain the water and clean the almonds from the skins. Microwave for 1 minute. Grind into flour. Mix sugar, almonds and flour (half the volume), add oil and grind into crumbs.
Add the egg and knead the dough.
Gradually pour the remaining flour and kneading, to ensure that the dough was soft, not tight. You may need a little less flour.
The finished dough is wrapped in film and removed in the freezer for half an hour.
After half an hour, take out the dough, roll out into the reservoir and cut out the circles.
Put to bake in the oven heated to 200 degrees. Bake quickly-5 minutes, do not miss!
Meanwhile, prepare the cream. Beat the cream with powder and add mascarpone.
Gelatin soaked in a tablespoon of water, then a little warm to dissolve and pour into the cream. Put it in the fridge for five minutes. The cream should grab a little to keep the shape and did not creep into the finished biscuits.
Now there were mere trifles-to put cream on one Galeta, to cover the second. Top biscuits lightly lubricate the remnants of the cream to powder and cocoa kept.
Cream I missed, and it is clear, all the products took the eye. You can make a double portion or put less cream. I came out three biscuits put the remains of the lemon Kurd.
With a sheet of paper, powdered sugar and cocoa powder, apply the pattern.