Candy & Confectionery Recipes > Almond Diamonds

How to make almond diamonds:
This candy is like a nut tablet. The conserve lends a slight tang which enhances the nutty flavor of the almonds.


6 tablespoons apricot conserve
9 tablespoons ground almonds
9 tablespoons caster/superfine sugar

for the glaze:
4 1/2 tablespoons icing/confectioner's sugar
(see measure conversions for more information)


- Grease and line an 8 inch shallow square tin with greaseproof paper.
- Preheat oven to 140oc/275of/gas mark 1.
- Place conserve, almonds, sugar and 3 tablespoons of water in a pan.
- Cook over a medium heat for 5 minutes, stirring frequently, until smooth and well combined.
- Turn mixture into prepared tin and spread out to level the surface.
- Bake for 15 - 20 minutes, then leave to cool in tin.
- To make the glaze, sift icing sugar into a bowl.
- Add 3 tablespoons cold water and stir until smooth.
- Turn almond mixture onto a board, discard paper.
- Spread the icing evenly over the top of the almond mixture, then chill for 6 hours.
- Using a sharp knife dipped in icing sugar, cut the mixture into diamond shapes.
- Serve chilled or at room temperature.
- Store the diamonds in single layers of greaseproof paper in an airtight container in the fridge.