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Amandelspijs (P, TNT)
Source: Polak & Polak, "Recepten Uit De Joodse Keuken"
Serves: See Kentenbrood (click here for recipe)

130g sweet almonds + 3 bitter almonds
130g sugar
1 egg
lemon peel (rasped)
vanilla (optional)

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:
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.

Posted by Eliane Dreissen

Nutritional Info Per Serving: N/A