Vintage recipe for Spanish almond tops.
- Prep Time: ? Cooking Time: ?
- 4 servings
- 150 gr. sweet almonds
- 50 gr. vanilla sugar
- 125 gr. powdered sugar
- 2 dl. chopped raisins
- 2 tbsp. orange flower water
- 4 egg whites
- Pickled angelica.
The almonds are scalded, dried a little in the oven, ground a couple of times and pounded with the sugar in a mortar, while the mass is moistened with the orange blossom water and the raisins are added.
Finally, the hard-whipped whites are added and the batter is pressed onto a well-greased and floured baking sheet, garnished with angelica and the tops are served in small corrugated paper forms..
Tags: almond, pastry, vintage
