Almond Rolls

	Place the almonds in boiling water for 4 minutes, then strain, cool, and remove the skins. Grind the almonds into powder. Separate the egg yolks from the whites. Mix the yolks with butter and sugar until smooth. Whip the egg whites until stiff peaks form.
	Mix the ground almonds and flour into the yolk mixture. Gently fold in the whipped egg whites and combine until blended.
	Preheat the oven to 180 °C. Line a baking sheet with parchment paper and grease it with butter. Spoon the almond dough onto the sheet, leaving plenty of space between each portion.
	Using a small rolling pin or a water bottle, roll the dough into thin round pancakes, lightly dusting with flour. Trim the edges. Place the baking sheet in the oven and bake for 4 minutes. Turn off the oven and, removing the pancakes one by one, quickly roll them into tubes. This must be done while they are hot, so it's better to use gloves.
	Prepare the cream. Chop the walnuts. Soak the gelatin in a small amount of warm water, then squeeze out excess water. Whip the cream with sugar until fluffy. Without stopping the mixer, add the nuts and gelatin, then turn off.
	Fill a piping bag with the cream and stuff the tubes.