Cookbook:Almond Gambols

This 18th century recipe for almond cookies has been adapted from a handwritten recipe book. They are very aromatic.

Ingredients

 * ½ pound blanched almonds
 * ¾ pound white granulated sugar
 * 2–3 spoonfuls rosewater
 * 1 grain musk (substitute edible musk essence)
 * 1 grain ambergris (no modern substitute)
 * Fine lemon zest

Procedure

 * 1) Start pounding the almonds in a marble mortar.
 * 2) Gradually pound in the sugar a spoonful at a time until it is all incorporated.
 * 3) Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste.
 * 4) Pinch off balls and roll them in some additional sugar, then place on parchment-lined sheets. Bake in a slow oven (275–300°F/135–150°C) until dried through.