Almond Gambols

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

Steps

1. 1

   Start pounding the almonds in a marble mortar.

2. 2

   Gradually pound in the sugar a spoonful at a time until it is all incorporated.

3. 3

   Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste.

4. 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.