|Almonds||1 Pound, blanched|
|Fresh lemon juice||3 Tablespoon|
|Water||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
Force blanched almonds through fine blade of food chopper 4 times, or whirl in electric blender.
Add lemon juice.
Cook water and sugar until candy thermometer registers 240Â°F., or until a small amount of mixture dropped into cold water forms a soft ball.
Add to ground almonds.
When cool enough to handle, knead until smooth.
Pack in jar; cover, and store in refrigerator for at least 1 week to ripen.