Confection of Almonds

Syn. Almond paste , Conserve of almonds ; Confec′tio amyg′dalæ (Ph. L.), Conser′va amygdala′rum (Ph. E.), Confec′tio amygdala′′rum (Ph. D. 1826), L. Prep. (Ph. L.) Sweet almonds, 8 oz.; white sugar, 4 oz.; powdered gum Arabic, 1 oz.; macerate the almonds in cold water, then remove the skins, and beat them with the other ingredients until reduced to a smooth confection. The Ph. E. form is similar. See Powders , Compound Powder of Almond . Uses, . To prepare EMULSION of MILK OF ALMONDS . A little of this paste or powder, triturated with a sufficient portion of water and strained through a piece of calico, forms emulsion of almonds. “This confection will keep longer sound if the almonds, first decorticated (blanched), dried, and rubbed into the finest powder, be mixed with the acacia and sugar, separately powdered, and the mixed ingredients be kept in a well-stoppered bottle.” (Ph. L.) The same effect may be arrived at by simply well drying the blanched almonds before mixing them with the gum and sugar. The addition of even a small quantity of water or syrup causes the confection “to become soon mouldy, or rancid, or both.” (Brande.)