Recipe information
Yield
makes 20
Ingredients
1 1/3 cups ground almonds
2/3 cup superfine sugar
2–3 tablespoons orange-blossom water, or more
20 shelled walnuts or 40 walnut halves
2/3 cup sugar
Preparation
Step 1
Make a firm paste by mixing the ground almonds, superfine sugar, and orange-blossom water and kneading it with your hands. Take about 1 heaping teaspoon of the paste and press it between 2 walnut halves. Place these on an oiled surface (a marble slab, a plate, a pastry sheet will do).
Step 2
Make some caramel by heating and stirring the sugar until it melts and turns a light-brown color. Pour a little over each walnut. When it is cold and hard, it will hold the walnut halves together. Place in little paper cases to serve.
