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Elisabeth Luard's Kitchen

Elisabeth Luard's Kitchen

posted on 11 February 2018 by admin

Makes about 500g

 

300g blanched almonds

150g caster sugar

150g runny honey

Grated rind of 1 lemon

1-2 tablespoons almond oil

1 teaspoon powdered cinnamon

Pick over the almonds, spread them on a baking sheet and toast them in a gentle oven until they are pale brown and squeaky when you bite into them. Tip into the processor and crush thoroughly. 

     Meanwhile, bring the honey and sugar gently to the boil in a heavy saucepan, stirring constantly. Stir in the crushed almonds, return to the boil and cook for 10 minutes, still stirring. Pour out onto an oiled marble slab or pastry board and allow to cool.  Process again until the mixture sticks and forms lumps.

Press the loose powdery mix into an oiled cake-tin - wooden honeycomb frames are traditional - and sprinkle with powdered cinnamon. Leave to cool and firm, cut into squares and wrap in wax-paper for storage in an airtight jar or tin.      

 

    Fabulous as a flavouring for icecream or stirred into a cake-filling or sprinkled on any creamy dessert.