1 cup shelled almonds
3 cups sugar
6 egg yolks
24 lady fingers
2/3 cup sweet sherry
1 stick cinnamon
1/4 cup pine nuts

Grind the almonds. Boil the sugar with one cup water and the cinammon stick for 5 minutes. Remove from the flame and add the wine. Dip the lady fingers in this syrup and arrange them on a platter. Beat the egg yolks, combine with the ground almonds and add to the syrup. Cook this over low heat until it begins to thicken. Then pour over the lady fingers and sprinkle pine nuts on top.