Almond Pudding
- 6 ounces sweet almonds, blanched & dried
- 1/2 ounce bitter almonds, blanched & dried
- 2 Tbsp rose water
- 6 ounces butter
- 1/2 lb powdered sugar
- Lemon peel, grated
- 1/2 cup cream
- 4 eggs, beaten separately & then together
- Puff paste
Pound the blanched and dried almonds in a mortar with rose water, added gradually as you pound them.
Stir the butter and powdered sugar to a cream. Add a little grated lemon peel, cream, beaten eggs and the almond paste.
Bake in puff paste.
Stir the butter and powdered sugar to a cream. Add a little grated lemon peel, cream, beaten eggs and the almond paste.
Bake in puff paste.
Submitted by Apr 11, 2010
15 min
30 min
45 min