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3 cups whole almonds (blanched and ground)
2 cups granulated sugar
1 cup water
2 egg whites (slightly beaten)
tablespoons confectioner's sugar
1 teaspoon vanilla extract


Heat water and granulated sugar in a saucepan until the sugar is dissolved and the mixture comes to a boil. Let it boil steadily, without stirring until the temperature reaches 230 to 234 on a candy thermometer. Remove from heat and beat until the mixture turns slightly cloudy. Stir in ground almonds, egg whites and vanilla. Cook over gentle heat for 2 to 3-minutes or until the mixture pulls away from the side of the pan. Turn mixture onto a surface that has been sprinkled with some of the confectioner's sugar. Knead the mixture until smooth, working in the rest of the confectioner's sugar. Pull of pieces and roll into balls or olive-shaped pieces.

Wrap in foil or wax paper and store in an airtight container.

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