INGREDIENTS:
6 cups organic almonds
1 cup organic sugar (original recipe calls 3 cups)
3 organic egg whites
2 teaspoons organic vanilla
METHODS:
Blanch almonds.
Dry in oven, mash with mortar and pestle, or pulverize in blender.
Place sugar, egg whites, and vanilla in bowl; add the almonds.
Blend, using your fingers, into a thick dough.
Shape into narrow fingers and place on an extra virgin olive oil buttered
baking sheet.
Bake in preheated 300F oven for about 20 min.
INGREDIENTS:
2 cups organic apricots, dried firmly-packed
4 cups spring water
2/3 cup organic sugar (original recipe calls 2 cups)
1/2 teaspoon organic cinnamon
METHODS:
Wash fruit, soak 8 hours in the 4 cup of water.
Place over heat in water in which it has been soaked; simmer until very
soft;
rub through coarse sieve, return pulp to heat;
when it reaches boiling point, add sugar and simmer gently for 40 to 45
minutes,
stirring almost constantly as it scorches very easily.
Add cinnamon while cooking.
Pour into sterilized half-pints to within 1/2 inch of top.
Put on cap, screw band firmly tight.
Process in boiling water bath ten minutes.
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