To make Cakes of Almonds in thin slices is a traditional Stuart recipe for a classic sweetmeat or candy of a slivered almond praline with candied peel that's decorated with caraway comfits. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Cakes of Almonds in thin slices.
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Original Recipe
To make Cakes of Almonds in thin slices (from Hannah Woolley's Queen-like Closet 1670)
159. To make Cakes of Almonds in thin ſlices.
Take four Ounces of Jordan Almonds, blanch them in cold water, and ſlice them thin the long way, then mix them with little thin pieces of Candied Orange and Citron Pill, then take ſome fine Sugar boiled to a Candy height with ſome water, put in your Almonds, and let them boil till you perceive they will Candy, then with a ſpoon take them out, and lay them in little Lumps upon a Pie-plate or ſleeked Paper, and before they be quite cold ſtrew Caraway Comfits on them, and so keep them very dry.
Modern Redaction
This is, of course, what we would call a nut praline, this one made with slivered almonds. Here the basic almond and caramelized sugar mix is made a little more interesting by the addition of candied peel and a topping of caraway comfits.
Combine the almonds and shredded candied peel in a bowl an set aside.
Combine the sugar and water in a pan and heat until the sugar melts and develops a deep amber colour. Stir in the shredded almonds and candied peel then. Take the mixture off the heat and, working quickly, take small tablespoons of it and drop onto a baking tray lined with greaseproof parchment.
Before the mixture has completely hardened press a few caraway comfits into the top of each little praline cake. Store in an air-tight tin.
During Stuart times, these little 'cakes' would have been served as sweetmeats at the end of the meal to accompany fruit, candied fruit and cheese.
