Ingrediants

Almonds 350 gms

Sugar 2 cups

Water 1 cup

Egg whites 2

Powdered sugar for sprinkling

A large pinch of Cream of Tartar

Method:

1) Heat sugar and water in a large pan over low heat, till the sugar dissolves. Stir continuously. When the sugar has dissolved, add the cream of Tartar and bring the mixture to a boil. Boil rapidly, without stirring till the mixture reaches a soft ball stage (around 230 ^o F) on a candy thermometer. Take it off the heat.

2) Add the egg whites (lightly beaten) and Almonds, blanched and finely grounded.

3) Then return the mixture to the gas and over low heat stir, till the mixture thickens and leaves the sides of the pan.

4) Transfer the mixture onto a slab, which is sprinkled with icing sugar. Knead well till dry, but don’t add too much icing sugar or the mixture will become too dry and difficult to work on.

5) Store in an airtight container or plastic wrap. When you need to use it, you may divide it into different portions, add a few drops of colour of your choice. Knead well and make desired shapes.