Preparation:
Blanch almonds. Put butter, sugar, and almonds in frying pan and brown almonds to light-coffee color, stirring constantly with wooden spoon. Add drop of lemon juice to keep sugar from crystallizing.
Pour onto a buttered marble slab, a buttered platter, or buttered baking sheet. Spread dough evenly and let cool. Break into pieces, or crumble to use on tarts or ice cream. |
