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Almond Gambols
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515239
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ½ pound blanched almonds
- ¾ pound white granulated sugar
- 2–3 spoonfuls rosewater
- 1 grain musk (substitute edible musk essence)
- 1 grain ambergris (no modern substitute)
- Fine lemon zest
Directions
- Start pounding the almonds in a marble mortar.
- Gradually pound in the sugar a spoonful at a time until it is all incorporated.
- Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste.
- Pinch off balls and roll them in some additional sugar, then place on parchment-lined sheets. Bake in a slow oven (275–300°F/135–150°C) until dried through.
