Almond Paste Candied

Shell and peel fourteen ounces of sweet almonds; leave to soak in fresh water for three hours, then pound to a pulp with a little water and kirsch, half of each, just sufficient to moisten the almonds so they do not oil. Cook a pound of sugar to "crack" (No. 171), in a round bottom sugar pan, mix the almonds in with the sugar and dry them for a few moments over a slow fire.

If for chocolate almond paste add a little grated chocolate or else partly dissolved chocolate. White almond paste is colored with vegetal colorings (No. 172). Roll this paste to three-eighths of an inch in thickness and cut it up in small fanciful patterns; dry them in the heater and when sufficiently dry put them to candy (No. 3640); they can be flavored with vanilla or any other flavoring.