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1
Mix the ground almonds and sugar in a bowl.
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2
Add the almond extract if you wish (I prefer it without), and rose or orange-blossom water, and work well with your hands.
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3
The mixture will seem dry at first, but the almonds will release enough oil to bind the mixture.
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4
Knead to a soft doughy paste.
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5
Shape into 1-inch balls (the size of large marbles) and roll in confectioners sugar.
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6
Decorate each ball, if you like, with a split almond or pistachio stuck on top.
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7
Instead of 1 cup superfine sugar, use 2 cups confectioners sugar.
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8
Do the same recipe with ground pistachio nuts instead of almonds and stick a whole pistachio on the top.
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9
These green balls are heavenly.
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10
Stuff the almond balls with chopped pistachios.
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11
This is really superb.
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12
Make a little hole in each almond ball with your finger and fill it with chopped pistachios mixed with sugar.
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13
Close the hole over the pistachios and shape into a ball again.
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14
Roll the balls in confectioners sugar and place them in small paper cases.
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15
Decorate the top of each ball with a whole or half pistachio which has been stripped of its thin skin to make its greenness apparent.
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16
In Iraq, almond paste, colored yellow with moistened saffron powder, is flattened in a tray, cut into lozenges, and covered with gold-leaf paper.
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17
Thus adorned, it is sent to friends by a brides family to celebrate her wedding.
