- 500 GRAM ALMONDS
- 500 GRAM SUGAR
- 1 EGG WHITE
- 1 LEMON
- 30 GRAM CINNAMON
- 10 CARDAMOM PODS, cut open and use inside seed
- 1 PIECE OF GINGER ROOT
- 10 GRAM NUTMEG
- 5 GRAM WHITE PEPPER
- 5 GRAM ANIS SEED
- 5 GRAM CORIANDER SEED
- 10 GRAM CLOVES
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.
Click
for World-cooks recipe page