1 lb. blanched almonds
2 cups sugar
1 cup water
1/8 teaspoon salt
1/2 cup orange juice
1/2 cup icing sugar
Grind almonds using finest blade of food chopper. Regrind 3 times. Place sugar, water and salt in small saucepan. Cook to 240 deg. F. on candy thermometer or until firm ball forms when a few drops are placed in ice water. Add syrup mixture to chopped almonds. Blend in orange juice. Place icing sugar on board, add almond mixture. Let cool. Blend in icing sugar. Store in a cool place for a week before using.