Ingredients
2 cups unblanched almonds
2 cups icing sugar
2 teaspoons almond extract
2 teaspoons corn syrup
1 egg white, lightly beaten
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Moldable almond-sugar — cake covering, sculpted fruits, stollen
5-ply bonded stainless — searing, fond development, deglazing
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed
You're reading one of recipes available free. Full library with Gastronome.
In a large bowl cover almonds with boiling water. Let stand for 2 minutes. Drain and skin by pressing down on one end forcing the nut to pop out of it's skin. In a food processor grind WARM nuts for 2 minutes or until finely ground. Add icing sugar and mix for 1 minute or until well blended. Blend in almond extract. Blend in corn syrup. With the motor running pour in enough of the egg white to form a ball. Remove and wrap in plastic wrap. Place in the fridge for at least two hours or until firm. ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.