Kisel, Almond

Ingredients

• 1/2 funt sweet almonds
• 1/8 funt bitter almonds
• 6 stakan water
• 1/2-1 stakan sugar
• 1 stakan potato flour (starch)

Instructions

1. Pound 1/2 funt sweet + 1/8 funt bitter blanched almonds with a little cold water; thin with 5 stakans water and boil.
2. Strain through a napkin, squeeze, add sugar and boil.
3. Stir in 1 stakan sifted potato starch slaked in 1 stakan cold water; serve with sugar or syrup. Reserve almond pulp for strudel/blinchiki filling.