|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Almonds||1⁄2 Pound, sliced|
Butter eight to ten small tartlette pans.
In the top of a double boiler combine the sugar with the water.
Bring to boil over high heat.
Add the lemon juice.
Over medium heat cook until the sugar turns a light amber.
Do not let it get too brown.
Vigorously stir in the almonds.
Remove from heat and place over hot water.
Fill each tartlette section with two tablespoons of the almond mixture.
Dip a small wooden spoon into hot water and press down on the candy to make a flat surface.
When set remove the candies and transfer to a flat tray.
Prepare the second batch the same way until the mixture is all used up.
You can arrange the almond shells on a serving platter with an assortment of other soft candies, chocolates, candied fruits, marzipan or light cookies and serve with ice cream.