Pâte D’amandes

Name: Pâte D’amandes
Cuisine: Moroccan
Ingredients: 1 teaspoon vanilla essence (extract); 120 ml/4 fl.oz (½ cup) melted butter; 2 tablespoons each water and orange-flower water; 2 tablespoons each water and orange-flower water; 225 g/½ lb (generous 1 cup) sugar; 450 g/1 lb (2⅔ cups) shelled almonds

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

450 g/1 lb (2⅔ cups) shelled almonds
225

Africa
Morocco
Dessert
Mediterranean
Gluten-free
Vegetarian

Method

To prepare almonds: bring a large saucepan of water to the boil, add almonds and leave for 2–3 minutes for skins to swell. Drain.
Remove skins from almonds by pinching each almond between your thumb and forefinger. Place peeled almonds in a large sieve and rinse with cold water. Drain.
Spread almonds out on a clean tea towel to dry overnight. (In Moro