• 4 oz. almond brittle or almond rock
• 1 egg
• 1½ oz.

Pass the almond brittle through a mincing machine or crush it with a rolling-pin between 2 sheets of greaseproof paper. Beat the egg into it. Rub the lumps of sugar hard on the orange rind to absorb its zest. Wet the gelatine with half the water and heat only enough to dissolve it. Add the orange-flavoured sugar and break it down. Add to the almond brittle-egg mixture. Blend the remaining water