Mandelkonfekt

Ingredients

• 1 kg sugar
• 250 g rice flour (Turkish specialty shop or Asian market)
• 1.25 l water
• 0.25 tsp lemon salt (Turkish specialty shop)
• coconut flakes (for dusting)
• dark almond butter (from unpeeled almonds)

Instructions

1. 1.

   Line the molds with cotton cloths and dust them with half of the rice flour (¼ each). In a pot combine sugar, water, and the remaining rice flour; bring to a vigorous boil. After the first boil add the lemon salt and simmer the syrup over low heat while stirring constantly until the mixture becomes formable. Take a teaspoonful of the mass, drop it into ice water, and shape it into a ball with your fingers. If this test ball is elastic after cooling and does not fall apart, the mass is ready.

2. 2.

   Pour the hot mass into the prepared molds and let it cool slightly. Break the semi-solid mass onto a work surface; remove the cloth and discard any leftover rice flour. Spread a thin layer of almond butter over the mass, then roll it tightly from one side to the other. Sprinkle coconut flakes on the work surface and turn the rolls in them. Allow to set completely. Dust a knife with powdered sugar and cut the rolls into bite‑sized pieces. Toss the pieces again in coconut flakes, arrange them on a plate or store in an airtight container.