Blown Almonds

Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.

18th Century

“After having scalded and blanch’d your Almonds,  let them be stirr’d about in the White of an Egg:  Then let them be put into powder’d Sugar, and well roll’d in it.  Having thus ic’d them over once, if you perceive that they are not done enough, dip them again  into the White of an Egg, and afterwards into powder’d Sugar:  At last , they may be laid upon a Sheet of Paper, and bak’d in an Oven, with a gentle Fire.”

— New Instructions For Confectioners

21st Century

  • ½ to 1 cup blanched whole almonds
  • 1 egg white
  • ½ cup sugar
  1. Put the sugar on a plate or saucer about ¼ of an inch thick.
  2. Lightly beat the egg white.
  3. Dip the almonds in the egg white, and then the sugar, and place on a pan.
  4. Allow to dry 20-30 minutes and repeat dipping  almonds into the egg white and sugar.
  5. Bake at 300-degree oven for 15 minutes.

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