Boil sugar and water and make thick syrup. Let it cool thoroughly.

Beat the well. Put the well-beaten eggs in cold syrup, along with the shortening. Cook it in low heat, stirring constantly until golden brown.

Remove from the heat, pour the syrup on a board and roll it with a rolling pin to 1” thick. Sprinkle with chopped almonds.

Cool slightly and cut into diamond shapes or squares. Make 24 to 30 pieces.