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| * It's basically ground almonds and sugar, but a chemically quite interesting mix of oil and sguar matrices. | * 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. | * Sicilian tradition is to shape them into fruits and paint them and Königsberg they torch them. | ||
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| + | ===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...) | ||
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| + | 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! | ||
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| + | Knead on silikon mat (or baking sheet), then shape (cubes for example, which you can dump in chocolate. | ||
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