Ingredients

　　

Step 1

Use a paste similar to that given for almond balls (preceding recipe). Mix 1 pound (5 cups) ground almonds with 1 pound (2 1/2 cups) confectioners’ sugar. Add the white of 1 small egg, stiffly beaten, and just enough orange-blossom water to make a firm, dryish paste. (For a paste made with 2 1/2 cups ground almonds, use only half a small egg white and do not be tempted to use more.)

　　

Step 2

Knead the paste well, and roll into thin sausages about 5 inches long. Bring the ends together and flatten them, making bracelets the size of small napkin rings. Decorate, if you like, with a few blanched almonds. Arrange on cookie sheets lined with baking paper.

　　

Step 3

Bake in a preheated 400°F oven for about 10 minutes. The bracelets must not be allowed to color. They will be soft while hot but become firm on cooling. Lift carefully when they have cooled.

　　

Variation

Step 4

For almond macaroons, roll into walnut-sized balls, flatten them slightly, and stick a blanched almond in the middle of each.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf