Heat the margarine in a water bath to 40 degrees. Cut the orange peel into small pieces and put it together with the cinnamon, the bitter almond aroma and the milk in a blender beaker and puree for 1 minute at high speed.
Beat the eggs and place in a mixing bowl with the salt and sugar. Mix with a whisk until foamy white. Mix in the milk mixture. Mix in the liquid margarine while the machine is running. Swap the whisk with a dough hook. Then add the grated almonds and mix well.
While the machine is running, add the flour by the tablespoon and knead into a smooth, firm dough. If necessary, add a little flour or milk. Let ripen in foil in the refrigerator for 60 minutes.
Cut the dough into strips and roll them out thinly with a pasta machine (up to level 2). Cut the strips with a pastry wheel into any diamond-shaped pieces and cut them in the middle (see photo).
Heat the frying oil in a deep fryer or wok to 160 - 170 degrees. Fry the broken pieces of dough on both sides until light brown. Drain on paper towels and sprinkle with very fine sugar or a mixture of sugar and cinnamon. Serve warm and enjoy.