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1
Line a 8 x 8 x 2-inch square baking pan with lightly buttered waxed paper or aluminum foil.
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2
Set aside.
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3
Mix first 4 ingredients in heavy saucepan.
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4
Stir over medium heat until sugar is dissolved.
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5
Then cook without stirring, to 250 degrees F, or until a small amount of the mixture dropped in cold water forms a hard ball.
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6
In a large mixing bowl, beat egg whites until stiff.
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7
Gradually pour in 1/4 of the syrup mixture while continuing to beat with electric mixer, until mixture holds its shape.
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8
Set aside.
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9
Cook remaining syrup to 300 degrees F, or until a small amount of mixture separates into hard and brittle threads when dropped in cold water.
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10
Gradually pour remaining syrup mixture into first mixture while continuing to beat with electric mixer.
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11
Add extract (and food coloring if desired).
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12
Beat in butter and continue beating until very thick and satiny.
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13
Stir in almonds.
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14
Press into prepared pan, smoothing top, then let stand at room temperature until firm.
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15
Turn out of pan, peel off waxed paper and cut in 1 1/2 x 1-inch pieces.
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16
Wrap each piece individually in waxed paper or plastic wrap.
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17
For best flavor, store several days in a cool place before serving.
