Almond Gambols
Almond Gambols are small, dry almond cookies from an 18th century handwritten recipe book. The dough is made entirely by pounding blanched almonds and sugar in a marble mortar, with no flour or eggs, so the texture stays fine and close. Rosewater and lemon zest carry the scent, while the original musk and ambergris give a perfumed depth that cooks today can only approximate with musk essence.
Instructions
Begin pounding the blanched almonds in a marble mortar.
Add the sugar a spoonful at a time, pounding after each addition, until all of it has been worked into the almonds.
Pound in the rosewater, musk, ambergris and lemon zest. Keep going until the mixture becomes a fine paste.
Pinch off pieces of the paste and roll them into balls. Roll each ball in a little extra sugar and set them on parchment-lined sheets.
Bake in a slow oven at 275 to 300°F (135 to 150°C) until the cookies are dried through.
Make it personal.
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