SC - ONCE AGAIN: PRECEDELLA MADE OF ALMONDS

[Seton1355 at aol.com]

Etaine has pointed out and rightly so, that it would be impossible to 
dissolve much sugar in 1 tsp of rosewater.  
Personally I think rosewater is very strong for my liking and may I now 
suggest that 3/4 C water be added to help dessolve the sugar?
Phillipa
PRECEDELLA  MADE OF ALMONDS   (Rumpolt 1581, fol. 169b, #57)

[57]     Take sugar and rosewater, boil up [together], so that it becomes not 
too thick, stir grated almonds into this boiled sugar, take it from the fire 
when it is well dried. When you take it away, take one to three spoons of 
good white pounded sugar, stir it into the almonds, make this almond dough 
longish with your hands, strew white sugar onto it on the upper and the lower 
side, so that nothing sticks to your hands. And when you have made it 
longish, form small pretzels from it, put them into a warm oven and bake them 
quite slowly, they will get a fine white color.

1 C sugar
1 tsp rosewater
2 C grated almonds
2 T powderd sugar

Heat oven to 325 F.
Boil the sugar and rosewater together until it reduces a bit.
Stir in the grated almonds.
Add the powdered sugar
Knead together.
Roll out and cut 1 " strips.
Form pretzels.
Lay pretzels out on a greased cookie sheet. Bake 30 minutes until goldern.