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Ingredients
- 1 lb Blanched almonds
- 2 c. Sugar
- 1 c. Water Icing sugar Almond extract, or possibly vanilla Extract or possibly rose water
Directions
- 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 possibly four times till very fine.
- Bring sugar and water to a boil in a medium saucepan, stirring till sugar dissolves. Boil hard till syrup registers 240 degrees F on a candy thermometer. Add in to almonds and stir till creamy. Sprinkle a large platter with icing sugar. Spread almond mix on platter, cold, then pack into a large jar with a tight fitting lid. Mix 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 till smooth and pliable. Knead in a few drops of your chosen flavouring.
- Makes about 3 1/2 c..
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