Saturday, April 9, 2011

Almond-Honey Pastries

Almond-Honey Pastry
1/2 lb blanched almonds
1/2 t ginger
1 T sugar
scant 1/4 t salt
2/3 c honey
1/4 c Rhine wine
2 c flour

Grind almonds thoroughly: 1/2 lb = 1 1/2 c whole = 2 c ground. Stir together with ginger, sugar and salt. Mix flour with enough water to make a slightly sticky dough. Roll out dough very thin and cut into 2" squares. Place heaped teaspoon of ground almond mix on dough squares. Fold corners to center and seal. Fry in 1/2"-1" of oil in a frying pan until brown, drain on paper towels, then place in baking pan. Heat honey and wine together; pour over fritters and bake at 350deg. for 10 minutes.

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