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Almond Gambols

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: medium difficulty, recipes for cookies, recipes using almond, recipes using granulated sugar, recipes using lemon zest, recipes using rose water, recipes using white sugar, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Gambols)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AAlmond%20Gambols&oldid=4515239

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • ½ pound blanched almonds
  • ¾ pound white granulated sugar
  • 2–3 spoonfuls rosewater
  • 1 grain musk (substitute edible musk essence)
  • 1 grain ambergris (no modern substitute)
  • Fine lemon zest

Directions

  1. Start pounding the almonds in a marble mortar.
  2. Gradually pound in the sugar a spoonful at a time until it is all incorporated.
  3. Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste.
  4. Pinch off balls and roll them in some additional sugar, then place on parchment-lined sheets. Bake in a slow oven (275–300°F/135–150°C) until dried through.