Copuletas

you have
For pasta:
500 grams of flour 00
120 grams of lard
For the stuffing:
half a kg of sweet almonds peeled and chopped finely
350/400 grams of sugar
3/4 lemon grated
tablespoon limoncello + 150 ml of water
For the icing:
2 egg whites
500 g of sugar
1 cup of water

procedure
Knead the dough by incorporating lard into the flour, adding a little warm water until the mixture is homogenous and compact compound. Prepare now for the filling by placing the water with lemon, dissolve the sugar, add the almonds and let it cook on low heat x no more 'than 10 minutes, adding to last limoncello. With a size pasta flower obtained diskettes from 7 to 8 cm in diameter, put half a tablespoon of filling in each one and close by superimposing another form. With a toothpick engrave each "petal" in several places and bake at 120 ° for 20 minutes. Once cooled, make a glaze with powdered sugar and egg white, melting water and sugar and then drop sull'albume. Work everything until it turns white, flavored with a little 'of anise and finally decorated with silver balls.