Recipe - Almond Sweets

GENERAL
250 g Almonds; (8oz)
125 g Caster sugar; (4oz)
One half teaspoon Ground cinnamon
4 tablespoon Rosewater; (4 to 5)

TO DECORATE
50 g Icing sugar; (2oz)

If you buy whole almonds there is no need to skin them; the final
colour will not be the traditional white but you are keeping more
fibre. Process the almonds in an electric coffee grinder until a
smooth powder is produced and then put all the ingredients apart from
the icing sugar into a bowl and mix them well.

Moisten your hands, take a heaped teaspoon of the mixture at a time
and shape it into little flat stars, pears, walnut shapes or any
shape you fancy, the size of a mouthful morsel.

Arrange the shapes on a cake stand that has been dusted with some
icing sugar and sift more icing sugar all over them. If they are not
eaten within two days, they should be stored in a tin as they dry out
easily.

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