Ingredients for 45 pastries

• 300 g almonds
• 300 g icing sugar
• 2 tbsp water
• 6 cl kirsch
• walnut halves and dates
• food colouring, pink, green...

Pour boiling water over the almonds, cover and leave to cool. Blanch the almonds, rinse, pat dry and blend. In a saucepan, combine the blended almonds, icing sugar and water. Cook over low heat, working the mixture with a spatula until it becomes a paste. Remove from the heat and add the kirsch. Colour the paste as desired, and fill the dates and walnut halves.