Almond Knots

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Blanch two pounds of almonds in hot water.
  2. Beat the blanched almonds in a mortar to a very fine paste with rose-water; be careful to keep them from oiling.
  3. Sift a pound of double-refined sugar through a lawn sieve, leaving out some to make up your knots.
  4. Put the rest of the sugar into a pan upon the fire until it is scalding hot.
  5. At the same time, have your almonds scalding hot in another pan.
  6. Mix the scalding hot almonds and sugar together with the whites of three eggs beaten to froth.
  7. Let the mixture stand until it is cold.
  8. Roll the mixture with some of the reserved sugar and lay them in platters of papers.
  9. They will not roll into any shape, but lay them as well as you can.
  10. Bake them in a cool oven; it must not be hot, neither must they be coloured.
Original Text
To make Almond Knots. BLANCH two pounds of almonds, in hot water; beat them in a mortar, to a very fine paste, with rose-water; be careful to keep them from oiling. Sift a pound of double-refined sugar, through a lawn sieve, leave out some to make up your knots, put the rest into a pan upon the fire, till it is scalding hot, and at the time have your almonds scalding hot in another pan; then mix them toge- ther with the whites of three eggs beaten to froth, and let them stand till they are cold, then roll them with some of the sugar you left out, and lay them in platters of papers. They will not roll into any shape, but lay them as well as you can, and bake them in a cool oven; it must not be hot, neither must they be coloured.
Notes
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