Soak and melt gelatin.

Pour almonds with boiling water, leave for 3 minutes, peel and bathe.

Blend almonds until homogeneous.

Pour gelatin in almond mass and cool until firms up.

Pour sugar with water, bring the mixture to boil, filter and cool.

Cut almond jelly into rhombus, cover with sugar syrup.

Cut spice-cakes and apricots into dices and season the dessert.