Almond Shamrocks is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic snack of almonds coated in sugar paste that are shaped in the form of a shamrock. The full recipe is presented here and I hope you enjoy this classic British version of: Almond Shamrocks.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
ALMOND SHAMROCKS.
(Very good, and very pretty.)
Whisk the white of a very fresh egg to a froth sufficiently solid to remain standing in high points when dropped from the whisk ; work into it from half to three-quarters of a pound of very fine dry sifted sugar, or more should it be needed, to bring the mixture to a consistency in which it can be worked with the fingers. Have ready some fine Jordan almonds which have been blanched, and thoroughly dried at the mouth of the oven ; roll each of these in a small portion of the icing until it is equally covered, and of good form ; then lay them on sheets of thick writing paper, placing three together in the form of the shamrock, or trefoil, with a small bit of sugar twisted from the centre almond to from a stalk. When all are ready, set them into a very slow oven for twenty minutes or longer : they should become quite firm without taking any colour. They make an excellent and very ornamental dish. To give them flavour and variety, use for them sugar which has been rasped on the rinds of some sound lemons, or Seville oranges, or upon citron, and dried before it is reduced to powder ; or add to the mixture a drop of essence of roses, and a slight colouring of prepared cochineal. A little spinach-juice will give a beautiful green tint, but its flavour is not very agreeable. Filbert or pistachio nuts will answer as well as almonds, iced in this way.
Modern Redaction
Ingredients:
1 egg white
250g (about) powdered sugar
a few drops of rose water
100g blanched almonds
green food colouring
Method:
Add the egg white to a clean and dry bowl then beat until it stands in soft peaks. Gradually work in the rose water sugar until you have a mixture that's about the consistency of marzipan (it should be still, but you should still be able to work it with the fingers.
Turn onto a work surface then take the almonds and give them a coating of the sugar paste. Take three of the coated almonds and stick them together in the shape of a shamrock or a trefoil. Work a thin rope of the sugar paste and attach this to the centre of the shamrock to give a stalk. Set on a baking tray covered with greaseproof (waxed) paper and set aside to dry.
For St Patrick's day, these can be coloured with green food colouring. You can also colour red and white for Christmas, orange for Halloween, etc.
