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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.
Submitted by Tess M Apr 11, 2010 15 min 30 min 45 min

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