| Time: 10 minutes | |
| Ingredients | Method |
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200 g raw almonds or 200 g almond flour
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If you’re using almonds:
Transfer the almonds to a bowl and pour over boiling water. It lets to remove their skins easily. Then pat the almonds dry.
Place the almonds in a food processor and grind as fine as possible.
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100g caster sugar
80 icing sugar
    |
Transfer ground almonds to a bowl, add the icing sugar and caster sugar and mix well. Then transfer the mixture again to the food processor and grind again to get the finer mixture.
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¼ tsp almond extract
¼ rose water
1 egg yolk
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Transfer the mixture to the bowl; add the extracts and the egg yolk. Combine with a spoon.
If you are using the almond flour:
Transfer the almond flour and sugar to a large bowl; add the extracts and the egg yolk. Combine with a spoon and then, using your palms, knead to form the ball.
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  |
Using your palms, knead the mixture to form the ball, and then a log. Wrap in cling film. Store in the fridge for two weeks. |
