Candy & Confectionery Recipes > Almond Diamonds
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)
- 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.
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Comment Script
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.
Ingredients
6 tablespoons apricot conserve9 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)
Method
- 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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Candy & Confectionery Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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