Recipe Crunchy Almonds from Provence
You’ll need :
500 g flour
350 g sugar (300 g is good too …)
1 tablespoon orange flower water
350 g almonds (still having their skin)
Make a fountain with the flour.
Set amid the sugar and eggs.
Mix eggs and sugar after being doused with orange flower water.
Then add the almonds.
This gives a sticky dough must be knead well (adding a little
When the ingredients are well mixed, separate the dough into two parts,
and flattening the roll to thickness of a finger.
Then cut strips of 5 cm width.
Place on a baking tray (covered with baking paper)
Gild with egg yolk.
And cook over medium 180 ° oven for about 30 minutes
Crisp cooked when they are golden brown.
Remove from oven, let cool briefly and cut into strips
sticks of a cm (or more purposes for chewable more easily).
We must move quickly to cut, because it hardens as it cools.
Crisp keep very long in a tin box …
You can find this recipe and many more in the book
“Old Provençal cooking recipes»
Source: C.Chanot-Bullier. Tacussel Publisher