Almond sweets from Lesvos

October 16th, 2006 | by Chef |

You’ll Need: # 1/2 kg blanched almond kernel
# 180 gr sugar
# Rosewater
# Icing suga

Procedures :
Mix with a blender the sugar with the almond kernel. Gradually add the rosewater and continue mixing until the mixture becomes a unified pulp. Shape the mixture into different shapes coat with icing sugar and serve.

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