Noyau (Almond Liqueur)
A classic homemade almond liqueur, known as Noyau, that captures the rich, marzipan-like essence of almonds. This historical recipe infuses spirits with almonds and sugar to create a sweet, aromatic cordial. Perfect for sipping after dinner or adding a sophisticated nutty flavor to pastries and desserts.
Ingredients
- 1 pound Granulated sugar (Originally '1 lb clean sugar'.)
- 3 ounces Sweet almonds (Originally '7 tolas bitter almonds'. Substituted with ~80g sweet almonds to avoid toxicity associated with raw bitter almonds.)
- 1 teaspoon Almond extract (Added to replicate the strong flavor of the original bitter almonds safely.)
- 1 bottle Vodka or neutral grain spirit (Originally '1 bottle rectified spirits of wine'. Use a standard 750ml bottle of vodka or grain spirit.)
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Instructions
- 1Blanch the sweet almonds to remove skins if necessary, then coarsely chop or crush them to release their oils.
- 2In a large clean glass jar, combine the chopped almonds, granulated sugar, almond extract, and the bottle of spirits. Seal the jar tightly.
- 3Place the jar in a cool, dark place. Let it steep for 2 to 4 weeks, shaking the jar daily for the first week to ensure the sugar dissolves completely.
- 4Once steeped, strain the liqueur through a cheesecloth or coffee filter to remove the almond solids. Transfer the clear liquid into a clean bottle or decanter for serving.
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