Sultan's bread

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Method

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1. Mix the sugar and rice starch together in a pot.
2. Stir smooth with part of the water (making sure the starch doesn't form lumps), then add the rest of the water.
3. Cook over a water bath, stirring constantly, until it starts to thicken.
4. Stir in the lemon juice (taking care no pips fall in), then continue cooking until it thickens again.
5. Add the almonds, and cook until so thick it falls from the spoon in lumps.
6. Take off the heat, stir in the rose oil.
7. Pour into a dampened tray, leave to stand in a cold place overnight.
8. The next day, turn out, cut into cubes, and dry for days (up to 1-2 weeks) rolled in sugar, until completely firm.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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