1/2 cup almonds, peeled
3/4 cup glucose
2 cups, 2 oz. sugar
1 tbs. orange-flower water
How to make the Royal Almond Pastry:
Pound the almonds in a mortar with a pestle, gradually adding 1/2 cup sugar. Bring the remaining sugar and glucose to a boil until it reaches a soft ball stage of caramel. Pour the sugar syrup over the almonds in a thin stream while stirring. When the syrup is well mixed in, add the orange-flower water.
Turn the dough out onto a marble board. Let cool, then roll out. Fold and roll the pastry as you would with pie dough, until smooth and homogenous. Refrigerate and use as needed.
Almond pastry is used to line molds and decorate desserts. It is also the basis for fancy-shaped almond pastry fruit. This is first dried for several days and then painted with food coloring and Arabic gum dissolved in water and brushed over the fruit.