Mexican Almond Cheese
|Blanched almonds||1 Pound|
|Vanilla extract||1 1⁄2 Teaspoon|
|Egg yolks||7 , lightly beaten|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Water||1 Cup (16 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Eating apples/Pears||8 Small|
Grind the almonds well and mix with vanilla, egg whites, and yolks to make a paste.
Boil the sugar with the water until it reaches the soft-ball stage (236°F. on candy thermometer).
Remove from heat and combine with ground almond-egg paste.
Cook this mixture over a very low flame, stirring constantly, until bottom of the pan can be seen in the wake of the spoon.
Remove from the fire and beat into a paste.
Line a 1-quart mold with waxed paper and pour in mixture.
Let cool, remove from mold, remove the paper, and dust with ground cinnamon until cheese is covered completely.
Cut into small wedges when serving and accompany with apples€”or with pears, if preferred.