Put the ground almonds in a small bowl. Break up the cinnamon sticks, add them to
the almonds and pour on the the vinegar. Set aside while frying the onions.
Heat the oil in a saucepan, add the onions and fry for about 10 minutes or until well
browned, stirring frequently.
Pour 150ml (1/4) pint, of water over the almonds, stir once and strain through a sieve
lined with muslin or clean cloth. Discard the liquid and add the almond paste to the
onions. Continue to fry for another 1-2 minutes, stirring constantly, then add the
remaining water and season with salt. Bring to the boil, stirring, then reduce heat,
cover and simmer for about 30 minutes, stirring occasionally. Remove the cinnamon
and serve.