- 6 cups almonds
- 0.5 cup sugar
- 3 Tbsp orange flower water
- 1 lemon zest
- 1 food processor or high-powered blender
- 1 sauce pot
- 1 tissue paper
In a 300°F oven, toast blanched and peeled almonds for 10 minutes.
In a food processor or high-powered blender, process almonds until they reach the consistency of coarse almond flour. In a sauce pot, combine 1/2 cup sugar and orange flower water. Heat over very low heat until the syrup becomes thick. Add the almond flour into the syrup, mixing to combine over heat for a couple minutes.
Turn off heat and add lemon zest, mixing to combine.
When cool enough to handle, roll dough into walnut-size balls with hands.
Roll the balls in remaining sugar.
Let almond balls dry completely and wrap in tissue paper, twirling the sides like candy wrappers.
Keep in glass jars or another covered container.
- Blue Zones