- As most things European, it probably comes from the Middle East.
- It's basically ground almonds and sugar, but a chemically quite interesting mix of oil and sguar matrices.
- Sicilian tradition is to shape them into fruits and paint them and Königsberg they torch them.
French recipe
- 150 gr almonds (with maybe one or two bitter almonds thrown in)
- syrup (cook to 120°)
- 300 gr sugar
- 100 gr water
- 30 gr glucose
- 30 gr liquidaroma (1:1 syrup, Kirsch, rosewater…)
Coarsely blend almonds, then add syrup while stirring until it has crystallised around the flour. Let cool by spreading on a silicone mat. Add liquid and blend very finely (in a powerful blender, last attempt broke my Nutribullet). I used 15 gr Kirsch and 15 gr 1:1, and the Kirsch flavour was quite pronounced already!
Knead on silikon mat (or baking sheet), then shape (cubes for example, which you can dump in chocolate.
