MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Almond Jumballs
Categories: Cookies
Yield: 24 Cookies
1 lb Blanched or ground almonds
2 tb Orange flower water or rose
-water
3 c Sugar
4 Egg whites; up to 5
Fresh from the oven the jumballs are chewy, sweet, and fragrant. A day
later they are like hard macaroons.
Preheat your oven to 350°F.
Mix together ground almonds and flower water. Toast the almond mix for
about 2 minutes. Remove when the mix starts to brown.
Make a "thick" sugar syrup. Bring 1 c sugar and scant 1 c water to a
boil until the sugar is dissolved. This will produce about 1-1/2 c
sugar syrup.
Add the sugar syrup 1/2 c at at time to the toasted almond mix. At
this point you can form the mix into balls and divide into batches
(if you prefer).
Raise the oven temperature to 400°F.
Put the almond mix balls in a large mixing bowl. Stir in 2 c sugar
(for the whole amount).
Separate your eggs. You can either whip your egg whites to produce a
slightly fluffier jumball or skip this step to create a chewier
jumball (see results discussion below). Add egg whites to the almond
sugar mix one at a time (approximate if whipped) until your dough is
moist and pliable. You should be able to roll a piece of it into a
log on a flat surface.
Taste the mixture and add additional flower water to taste. (We
didn't add any more at this point.)
Shape your dough into twists, letters, etc. Write your name, make a
funny face, shape a flower, and have fun with it! Place your jumball
shapes on two or more greased baking sheets.
Bake at 400°F for 20 min until the jumballs are lightly browned.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2016/06/16/
cooking-almond-jumballs-at-the-folger-shakespeare-library/>
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