Walnut or Almond Candy From Vivienne Alchech Miner’s “From My Grandmother’s Kitchen: A Sephardic Cookbook”
10 oz sugar
10 oz coarsely chopped walnuts or almonds
Melt sugar in a deep pan on low heat, stirring constantly with a wooden spoon. When melted and golden, quickly remove from heat, stir in chopped nuts and pour onto a lightly oiled surface. Wearing protective, oiled gloves (and carefully – mixture is HOT), quickly shape into walnut-sized balls. Wrap individually in plastic wrap or put in tiny paper cases (like those for marzipan). Store tightly covered.
Makes 2 dozen. Instead of nuts, you may use 1 cup sesame or poppy seeds.
Amandines (Almond Balls)
From Claudia Roden’s The Book of Jewish Food
2 cups ground almonds
1/2 – 3/4 cup confectioners’ or superfine sugar (plus a little more for rolling the balls in at the end)
1 or 2 drops almond extract (optional)
3 tablespoons rose or orange-blossom water
12 blanched almonds or pistachios for garnish (optional)
Mix the ground almonds and sugar in a bowl. Add extract and flower water and work well with your hands. It will be dry at first, but the almonds will release enough oil to bind it. Knead to a soft dough. Roll into 1″ balls (large marble size). Roll in sugar and decorate each with a split almond or pistachio. Makes 22 to 24.