1 lb Blanched almonds
2 c  Sugar
1 c  Water
Icing sugar
Almond extract, or vanilla
Extract or rose water

If you blanch the almonds yourself, spread them out to dry well before
proceeding. Grind them through the fine blade of a food chopper three
or four times until very fine.

Bring sugar and water to a boil in a medium saucepan, stirring until
sugar dissolves. Boil hard until syrup registers 240 degrees F on a
candy thermometer. Add to almonds and stir until creamy. Sprinkle a
large platter with icing sugar. Spread almond mixture on platter,
cool, then pack into a large jar with a tight fitting lid. Mixture
will be crumbly at this point. Let stand at least one week to mellow.

Gather into a ball and knead on a board sprinkled with icing sugar
until smooth and pliable. Knead in a few drops of your chosen
flavouring. Makes about 3 1/2 cups.