Heat the oven to 170 degrees. Pour boiling water over the almonds for 15 minutes, then clean it.

In saucepan, combine flour and corn, pieces of soft butter, salt, sugar.

Next add the vanilla (or vanilla seeds), chopped almonds, egg and egg yolk. Knead the dough by hand until smooth. Next, grate the dough one lemon along with the zest, to get rid of the bones. I just grated the zest was removed, and the rest was shredded in a blender. Stir. Form grease with butter and sprinkle with flour. Fill the form dough and put in oven for 35 minutes approximately

The cupcakes are ready. Once cooled, remove from the mold.

Serve these cupcakes with wine.