250g Sliced almonds (no skin)
400ml Water / 350g Caster sugar (unrefined preferably)
25ml Brandy/Cognac / 25ml Grand Marnier /25ml Orange or rose flower water (optional)
Pre-heat oven to 190C/375F/Gas Mark 5. Add almonds to roasting tin, place in middle of oven for 15-20 minutes or
until golden brown. Do not grease the tin or add any oil.
Remove almonds, and allow too cool. Once cooled, place the almonds in a bowl and cover with cold water. Allow to
soak for 30 minutes. Drain and discard the water then use a blender or food processor to chop the almonds to a fine grind.
If youneed to assist the chopping process, add a little water to the food processor.
Transfer the crushed almonds to a large bowl and mix them with 400ml fresh mineral water and let stand for two
hours. Place a damp cloth, cheese cloth or muslin cloth over another bowl, and strain the almond and water mixture. Squeeze the cloth to extract all the liquid. Put the chopped almonds back into the almond water, let stand for another
hour and then strain again. Repeat a third time if you wish. This will get all the oils/milk/flavour out of the almonds.
Discard the almond pulp, then pour the strained liquid into a saucepan, add the sugar and simmer over a gentle heat,
stirring constantly. Remove from the heat when the sugar is completely dissolved. Allow to cool for fifteen minutes
and then add the brandy and the orange flower or rose water. Once cooled, shake well then transfer the orgeat into a
clean glass bottle and refrigerate.