Posted By: Staff
1/2 Pound of blanched almonds, chopped 1/4 Cup of granulated sugar 1 Large egg white 1 Cup of confectioner’s sugar 1 Tablespoon of water 1 Teaspoon of almond extract Orange Glaze: 1 Cup of confectioner’s sugar 4 Teaspoons of milk 1/4 Teaspoon of grated orange peel PLUS Colored sugar for decoration
Process the almonds and granulated in a food processor or blender until the almonds ar ground to fine crumbs (cornmeal consistency). Beat the egg white, confectioner’s sugar, water and almond extract in a mixer bowl until well blended. Add the almond mixture, stirring to make a thick paste. Sprinkle the work surface with confectioner’s sugar. Roll the dough by rounded teaspoons into 3 ½ -inch long ropes about 3/8 of an inch thick. Shape the ropes into rings. Transfer them to a wire rack. Let stand uncovered at room temperature until dry , 24 hours. Place the over a sheet of wax paper. Dip the top of each ring into the Orange Glaze, then in the colored sugar. Let them stand on the wire rack until the glaze is hardened. Store in covered container up to 2 weeks. Orange Glaze: Whisk all ingredients in a small bowl until smooth.