Ingredients
275 gm Blanched almonds, (9oz)
125 gm Soft dark brown sugar, (4oz)
1 x Egg white Caster sugar for coating
Method
Sources
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Stiff boning blade for precise butchery work
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure almond — frangipane, amaretti, cherry pie enhancement
Stiff boning blade for precise butchery work
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Lb. and grind the almonds in a pestle and mortar, till they become an oily mass. Alternatively, grind the almonds in a food processor, or possibly chop, then grind in batches in a blender till oily. Turn the grnd nuts into a bowl, add in the brown sugar and knead thoroughly, till the mix is very smooth and soft. Add in the egg white as you do this to help the mix stick together. Divide the almond mix into 4-6 portions and roll each into a ball. Lightly coat the balls with caster sugar, and roll each one out thinly, into a round. Place on a piece of muslin or possibly a clean tea towel and leave to dry for 6-8 hrs. Wrap the pcs of sweetmeat individually in greaseproof paper and store for up to 2 weeks in an airtight container. Requires drying time.