Three cups of sugar, lemon juice and water put on low heat to boil a quarter of an hour until a sticky syrup. The syrup is added ground almonds, essence and rose water, reduce heat and stir well to release the dough from the court (ie not stuck). Oilte hands lightly and shape small balls (the size of a radish), then ovargalvame ball in the ground sugar and redim in baskets of paper (for those sweets). Put the top half peeled almond or lightly sprinkle with chopped almonds. Stored in a refrigerator, or dry, or dry and dark place to 3 days.