Recipe - Almond Sweetmeat

275 g Blanched almonds; (9oz)
125 g Soft dark brown sugar; (4oz)
1 Egg white
Caster sugar for coating

Pound and grind the almonds in a pestle and mortar, until they become
an oily mass.

Alternatively, grind the almonds in a food processor, or chop, then
grind in batches in a blender until oily.

Turn the ground nuts into a bowl, add the brown sugar and knead
thoroughly, until the mixture is very smooth and soft.

Add the egg white as you do this to help the mixture stick together.

Divide the almond mixture into 46 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 a clean tea towel and leave to dry for
68 hours.

Wrap the pieces of sweetmeat individually in greaseproof paper and
store for up to 2 weeks in an airtight container.

Requires drying time.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.