In a pan, add the sugar to a little of water and bring it to the boil until it reaches the firm ball stage.
Peel the almonds in boiling water (for about 20 seconds), dry and grind them.
When the syrup is close to firm ball stage, add the almonds and boil for a little more; then remove from the heat, add the egg yolks and stir quickly, bringing it together.
Now, roll small balls of dough and, in the centre of each one, make a hole with your thumb; place there the fig leaf gourd jam, the egg- cream and the egg-threads. Cover the hole with some dough.
Then, place the balls in a tray greased with butter and flour (or lined with greaseproof paper) and take it to a medium heat oven until golden brown.
Finally remove it from the oven and let it cool. When cold, cover with icing and let them dry.
