To take a baking-pan of 30 x 20 centimeters, to line it with the oven paper, to anoint it and to heat the oven up to 190° C. In a bowl you put, through the sieve, the flour and the yeast. At the end you also add the bran that it has remained. To realize a creamy substance mixing the margarine and the sugar in a bowl. To add subsequently the eggs, one to the time alternatively with 1 teaspoon of flour mixture and yeast. To put back 1 spoon of juice of soak of the apricots and to drain them. To mix to the pasta the minced almonds, the remained flour mixture and the apricots. To pour the all in the baking-pan, mixing the liquid of the apricots put back previously. To position the remained almonds, sorts to flakes, in uniform manner. To cook for 30-35 minutes until it becomes elastic. Once deformed and turned to let cool and to cut it to sticks.