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Stuffed Walnuts

Recipe information

  • Yield

    makes 20

Ingredients

1 1/3 cups ground almonds
2/3 cup superfine sugar
2–3 tablespoons orange-blossom water, or more
20 shelled walnuts or 40 walnut halves
2/3 cup sugar

Preparation

  1. Step 1

    Make a firm paste by mixing the ground almonds, superfine sugar, and orange-blossom water and kneading it with your hands. Take about 1 heaping teaspoon of the paste and press it between 2 walnut halves. Place these on an oiled surface (a marble slab, a plate, a pastry sheet will do).

    Step 2

    Make some caramel by heating and stirring the sugar until it melts and turns a light-brown color. Pour a little over each walnut. When it is cold and hard, it will hold the walnut halves together. Place in little paper cases to serve.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsCandyDessertMiddle EasternAlmondNutWalnutSnackGluten FreeDairy FreeVegetarianVeganSimmerCookbooks
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