| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Blanched almonds |
| 2 |
c |
Sugar |
| 1 |
c |
Water |
|
|
Icing sugar |
|
|
Almond extract, or vanilla |
|
|
Extract or rose water |
INSTRUCTIONS
If you blanch the almonds yourself, spread them out to dry well before
proceeding. Grind them through the fine blade of a food chopper three
or four times until very fine. Bring sugar and water to a boil in a
medium saucepan, stirring until sugar dissolves. Boil hard until syrup
registers 240 degrees F on a candy thermometer. Add to almonds and
stir until creamy. Sprinkle a large platter with icing sugar. Spread
almond mixture on platter, cool, then pack into a large jar with a
tight fitting lid. Mixture will be crumbly at this point. Let stand at
least one week to mellow. Gather into a ball and knead on a board
sprinkled with icing sugar until smooth and pliable. Knead in a few
drops of your chosen flavouring. Makes about 3 1/2 cups. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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