Yasmin Alibhai-Brown

Almond Toffee

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Settler's Cookbook
The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About

Ingredients

  • 1 cup almonds
  • 1 egg white
  • 2 oz butter

Method

  • Process the almonds in a whizzer, then grind in a pestle and mortar until the oil starts to appear.
  • Melt jaggery or sugar with the butter.
  • Whip the egg white until stiff.
  • Knead the almonds, egg and the buttery sugar/jaggery together.
  • Roll out so it is flat and thick – use icing sugar to keep the rolling pin from sticking on the dough.