Almond Gambols
This 18th century recipe for almond cookies has been adapted from a handwritten recipe book hosted at Wiki Commons. They are very aromatic.
Medium
Ingredients
Everything you'll need to make this recipe
1
½ pound blanched almonds
2
¾ pound white granulated sugar
3
2–3 spoonfuls rosewater
4
1 grain musk (substitute edible musk essence)
5
1 grain ambergris (no modern substitute)
6
Fine lemon zest
Instructions
Step-by-step guide to making this recipe
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.