|1 - 2 Tbl slivered almonds||1 Tbl rosewater|
|3/8 cup sugar|
Using a small, preferably teflon pan, fry the almonds over a medium fire until they are medium brown; shake them constantly so that they do not burn. When brown, remove them from the heat into a mortar, and crush them lightly until you have medium-sized pieces. (Don't grind it to dust, just down to about 1/4 - 1/8 sliver size.) Set aside.
Now it is very useful to have a small teflon pan. Put in the rosewater and almonds, and heat over high heat, stirring constantly. The sugar will dissolve, it will boil, and then it will start to froth. Toss in the almonds and stir like mad to mix them in well. Continue stirring until it is fully frothy, but stop before the froth settles down into a thick goo. Take off the heat, and immediately pour onto a heavily buttered marble board. Immediately separate from the board with a sharp metal spatula, then set down again. Sprinkle with a little sugar, then let cool. It will quickly harden into a brittle flat disk, about eight inches across.
Be careful about pouring it out. The sugar mixture will be extremely hot, and extremely sticky, which is why the buttered stone is essential. Anything more porous than buttered marble, and it will stick hard. Even on marble, you will usually need to work to get it off.