Yid.Dish: Almond Candies

By Nina Budabin McQuown

Published February 10, 2005.
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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.


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