Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Blanched almonds |
| 2 cups | Sugar |
| 1 cup | Water |
| \N \N | Icing sugar |
| \N \N | Almond extract, or vanilla |
| \N \N | Extract or rose water |
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 3½ cups.
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