Blanch, chop, and dry without coloring the almonds. Melt the powdered sugar with the lemon-juice, stirring all the time. When it is thoroughly melted and a delicate color, turn in the hot almonds. Mix them together and turn into an oiled tin. Press down the nougat evenly, leaving it an inch thick. Cut it in inch squares before it becomes hard. This nougat has only enough sugar to bind the nuts together.