6 oz Unblanched almonds (1 1/2 c)
Preferably with added Fruit kernels* 3/4 c Sugar
3 1/2 ts Orange flower water
4 Egg whites
Toss the unblanched almonds into a saucepan of boiling water, let the water return to the boil, drain, and refresh under cold water. The almonds should slip easily out of their skins. Refrigerate the almonds until perfectly cool, about 15 minutes to be sure. Then combine all the ingredients in the bowl of a food processor. Run continuously until the batter is smooth and thick. Drop by small spoonfuls onto an ungreased baking sheet lined with parchment or greased brown paper. Bake in an oven preheated to 300 for about 10 minutes or until lightly browned. Let cool on the paper a few minutes before removing. * Save the inner kernels of the pits of fresh peaches, apricots, plums; several of these added to this and other almond recipes will intensify the flavor. AUTHOR: I keep the kernels in brandy, which makes the old-fashioned cordial noyaux, a nice doubled-edge way around the bitter almond’s exile from our kitchens. SOURCE: Biscuits, Spoonbread, and Sweet Potato Pie (pg. 243) —–