Panned almonds

Scheide-ofen, m. parting furnace, almond furnace. -pfanne, /. (Sugar) defecating pan, clarifier, -punkt, m. separation point. 

Preheat the oven to 350°F. Spread 2 cups whole almonds in one layer in a baking pan, and toast in the middle of the oven for 12 to 14 minutes, or until the skins start to darken and toast. Rub the almonds in a damp dishtowel to remove most of the skin. It s okay if some skin remains. Let cool completely before grinding. In small batches, grind the almonds in a clean coffee grinder, mini food processor, or nut grinder until fine and powdery, taking care to make sure that the nuts near the blade don t get too hot and turn into almond butter Extra ground almonds can be stored in the freezer for up to 3 months. 

Panning Sealing between layers Only a small proportion of the finished product is gum. Gum is used to form a barrier between layers, e.g. sealing almonds prior to sugar panning... 

Vapour method. Mix Coconut, Olive or Almond oil with water in electric frying pan or vapouriser with scented herb(s). e.g. Roses, Bay Leaves, Eucalyptus, Lemongrass, Lavender. Keep room sealed and let room steam up. Remain 20 minutes or more. 

Preparation Caramelize the sugar, then stir into the bourbon, vanilla and butter until the sugar has been melted, and then stir in almonds and our. Preheat the oven to 180°C, spoon the mixture on a baking tray, and bake for 10 min. Do not worry it is in their nature to melt. To serve, just cut them into diamonds after cooling down and remove them from the pan. Dive them halfway into the chocolate couverture only (the lower smooth side) then let them dry. Serve chilled or iced. 

In the traditional production of marzipan raw filler, sweet almonds are scalded, peeled on rubber-covered rolls, coarsely chopped, and then ground with the addition of not more than 35% of sucrose. The mixture is then roasted, e. g., in open roasting pans (95 °C 45 min) or continually. After cooling, an equal amount of powdered... 

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