Stuffed Walnuts

Name: Stuffed Walnuts
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

December 9, 2011

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.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsCandy Dessert Middle Eastern Almond Nut Walnut Snack Gluten Free Dairy Free Vegetarian Vegan Simmer Cookbooks

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