Wash the lemon and grate the peel. Blanch the almonds for 2 minutes in boiling water and
take off the brown peels. Grind the almonds with the sugar in a food processor. Add the
egg white and the lemon peel and mix for half a minute more. In the fridge, you can keep
this for months. Just before use, add an egg yolk.
|
Grate the ginger very fine. Put all spices together and crush them; put them through a sieve
and crush the remaining big pieces. Store the spices dark and cool.
|
