Return to Main Recipes Page/Return to Home Page
130g sweet almonds + 3 bitter almonds
Blanch the almonds by putting them in boiling water for approximately 2-3 minutes; then take them out and peel them.
Grind them, grind them again together with the lemon rasp, sugar, egg, and vanilla. Roll it in a long "sausage" form.
Keep the "spijs" in a closed jar. After 2 days the spijs can be used, but after 2 WEEKS it's much better. It takes quite a long time to do, but I think it is worth to do it. Maybe you can try it already earlier, but I think the longer you leave it the better it gets.
Poster's Notes:
Posted by Eliane Dreissen
Nutritional Info Per Serving: N/A
130g sugar
1 egg
lemon peel (rasped)
vanilla (optional)
Here is the recipe of the Dutch Krentenbrood Met Amandelspijs. I found the recipe in two different cookbooks, one is for the almond pasta and the other one is from my book delivered with my oven.