Almond Powder, Saccharinated
Ingredients
Directions
Prepare
Blanch the almonds, then dry them thoroughly.
Grind the almonds into a fine powder using a mortar.
Mix and store
Mix the powdered gum arabic and saccharin with the almond powder.
Store the mixture in a stoppered bottle.
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
- Sweet almonds
- Form the bulk of the powder, providing the main flavour and body.
- Gum arabic
- Binds the powder and helps it keep a uniform, dry texture.
- Soluble saccharin
- Provides intense sweetness in a very small amount.
The step that matters
Drying the almonds thoroughly. Residual moisture left after blanching can cause clumping and encourage spoilage during storage. Fully dry almonds grind into a fine, free-flowing powder that mixes evenly with the gum arabic and saccharin.
“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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