4 egg yolks
1/2 cup granulated sugar mixed with 1/4 teaspoon cinnamon
Zest of 1 lemon
1 tablespoon lemon juice
1/2 pound almonds, blanched, dried and ground
1/2 cup melted butter
Heat eggs, sugar and cinnamon until light; add lemon zest, juice and almonds. Spread evenly over 3/4 of the buttered, stretched dough. Drip 1/2 of the melted butter over the filling. Roll, trim and bake, brushing top with the remaining butter.