Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 2 1/4 cups almonds, blanched and peeled
- 1 1/2 cups granulated sugar
- 2 cups water
- 1/2 tsp cinnamon
- zest from 1 lemon
- 3 egg yolks
Preparation:
This Spanish Almond Cream recipe makes 6-8 servings.
Purchase slivered blanched almonds or raw almonds. If using raw almonds, blanch and peel almonds. For simple step-by-step instructions on how to blanch almonds, read About.com’s Guide to Greek Food How To How to Make Blanched Almonds. Blanching the almonds will take about 20 minutes start to finish and this time is factored into the preparation time listed above.
After blanching, place almonds on a baking sheet and toast until golden brown (about 5 minutes) under the broiler. Remove from oven and process in a food processor until they are finely ground. Be sure that the blade in food processor is sharp or the almonds will not be fine, but "chunky."
Pour water into a saucepan and place on medium heat. Brings to a boil and add sugar and dissolve to make a syrup. Stir in ground almonds, cinnamon and grated lemon peel. Reduce heat to low, stirring constantly as mixture cooks and thickens, about 5 minutes. Remove from heat and allow to cool.
When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly. Return pan to medium heat until it boils, then remove from stove and allow to cool. Refrigerate until ready to serve.
Serve warm in individual glass bowls or with vanilla ice cream.
