Recipes

Blown Almonds

Date

April 24, 2021

Learn about this recipe from our Historic Foodways staff, then try it at home.

Gently baked almonds, dipped first in egg white and drenched with sugar, make a simple dessert.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

Watch How It's Made

Blown Almonds

18th Century

After having scalded and blanch’d your Almonds, let them be stirr’d about in the White of an Egg: Then let them be put into powder’d Sugar, and well roll’d in it. Having thus ic’d them over once, if you perceive that they are not done enough, dip them again into the White of an Egg...

— New Instructions For Confectioners

21st Century

Ingredients

½ to 1 cup blanched whole almonds
1 egg white
½ cup sugar

Instructions

Put the sugar on a plate or saucer about ¼ of an inch thick.
Lightly beat the egg white.
Dip the almonds in the egg white, and then the sugar, and place on a pan.
Allow to dry 20-30 minutes and repeat dipping almonds into the egg white and sugar.
Bake in 300-degree oven for 15 minutes.