This almond paste – which is quite different from marzipan – is a sweet, served in small paper cases, with coffee at the end of a meal.
Blanch the almonds by covering with cold water in a pan. Bring to the boil. Remove from the heat, pour off the hot water and replace with cold. The brown skins should now slide off easily. Dry the blanched almonds on a baking sheet in a low oven for 15–20 minutes but do not let them change colour.
Either pound the almonds a few at a time in a mortar or grind them in a food processor. Turn the ground almonds into a pan, preferably glass or enamel, and mix in the egg whites, caster sugar and honey. Gently heat the mixture over very low heat, stirring all the time, until the mixture starts to come away from the sides of the pan. Add the orange-flower water and remove from the heat.
Drop teaspoons of the mixture on to greaseproof paper sprinkled with icing sugar. When set place in paper cases.
© 1987 Geraldene Holt. All rights reserved.