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Dessert

Coloured Almonds

Almonds are blanched, chopped, mixed with cochineal, dried, and optionally browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Coloured Almonds

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Blanch and chop the almonds.

  2. Mix the chopped almonds on a plate with a few drops of cochineal.

  3. Let the almonds dry before using.

Brown the almonds

  1. To prepare browned almonds, place them in a dripping tin in a 350°F (175°C) oven.

  2. Stir the almonds occasionally until they are evenly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Almonds
Form the main body of the confection, providing crunch and a nutty flavor when browned.
Cochineal
Provides the red color that tints the almonds.

The step that matters

Stir the almonds while browning. Almonds at the edges can darken quickly while the centers stay pale. Stirring occasionally exposes all pieces to the heat evenly, so the browning is uniform rather than patchy or burnt.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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