Amandes 'a La Siamoise Recipe

Ingredients

1 500 g zucker
1 1/8 l wasser
1 125 g puderzucker
1 500 g mandeln, abgezogen, halbiert, und leicht
1 geroestet


Directions

Dieses Rezept fuer glasierte Mandeln entstammt einem Buch, das 1698
von Massialot, dem Kuechenchef Ludwigs XIV, verfasst wurde.
Den Zucker bei mittlerer Hitze im Wasser aufloesen und den Sirup bis
ca. 125Grad erhitzen. Den Topf von der Kochstelle nehmen und die
geroesteten Mandeln hineingeben. Die Mischung auf einen mit Butter
oder Oel bestrichenen, auf einem Rost ausgebreiteten Bogen
Pergamentpapier geben und hart werden lassen Oder aber die
Mandelhaelften einzeln mit einem Loeffel aus dem Sirup heben, in
Puderzucker waelzen und auf Pergamentpapier trocknen lassen.
Erfasser: Marco Datum: 13.01.1993 Stichworte: Suessigkeiten, Kuchen,
Gebaeck


Servings: 999 servings

 

 

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Categories: Fish; Seafood


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