A delicious classic Danish dessert recipe.
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If you have a bitter almond available soak it for 12 hours. After 12 hours, remove the skin and continue to soak to release some of the bitterness. * Note skip this step, if a bitter almond is not available.
For the rest of the almonds, to de-skin almonds, pour some boiling water over them and let them soak for 5 minutes.
Drain almonds and plate on a dry towel dry,
Use your fingers to twist and squeeze skin off of almonds.
Let them dry completely before blending.
Blend the almonds (plus your bitter almond) in a blender or a food processor until they are almost as fine as flour.
Bring granulated sugar and water to a boil in a saucepan, and let it boil, stirring continuously, until it has the consistency of syrup.
Let syrup cool, but not crystalize.
Pour syrup into almond flour, and use hands to mix for 5-10 minutes until it is a nice smooth consistency, and if you are using a bitter almond, it has had a chance to be incorporated throughout the mixture.
Place ball of dough into plastic wrap and you use cover completely.
On a flat surface use your hands to roll the dough out into a long tube. Once the tube is smooth, place into fridge for 4 hours before serving.