Used to fill dates,
pastries and cookies.
1 cup blanched almonds
1-1/2 cups powdered sugar
1 large egg white
2 tsp. almond
2 or 3 drops rose water
Preheat oven to 300F (150C). Spread almonds on a baking sheet. Bake 10 to 15 minutes
or until almonds appear oily but not browned. Cool slightly. Place almonds in blender or food processor. Process until ground.
Add powdered sugar, egg white and almond extract. Process until a paste is formed. Add rose water. Process a few seconds longer.
Scrape side of container with a rubber spatula. Turn paste into a plastic or glass container. Cover and refridgerate 4 days
to blend flavors. May be stored up to 4 months. Makes 1 cup.
From "Mideast & Mediterranean Cuisines" by Rose Dosti