Ingredients for Amandelspijs
- 250g blanched almonds
- 200g granulated sugar
- 0 eggs
- 0 vanilla essence
- 0 almond essence
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How to Make Amandelspijs
- In a large bowl, combine 250g blanched almonds, 200g granulated sugar, 100g light corn syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- Using a food processor or powerful blender, process the mixture until it forms a smooth, homogenous paste. Scrape down the sides as needed.
- Transfer the paste to a sterilized jar. Ensure the jar is completely airtight.
- Allow the Amandelspijs to mature in the refrigerator for at least two weeks, or up to several months for an even richer flavor. The longer it sits, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
353g
Fat
24g
Carbs
34g