I found out where to get rose water in Austin! Actually, I found out over a month ago. I just didn't get there. Well, this weekend we went. We also got some halva (sesame paste mixed with sugar pretty much.) So, having rose water in hand, I had to make the Tunisian Almond Pastries again. I mixed up the pulverized almond with the powdered sugar, and added a splash of rose water. It was crazy! Just like I had spilled rose perfume in the room. I stirred it in, but it needed more liquid. I ended up added plain water to make the 'dough' hold together. Dan and I tasted it, but it was just so much like biting into a chewy rose petal that it was distracting. Not bad, but that's not something I normally eat. Enter chocolate:
Yes, the picture's a little sad, I know. But the addition of a chocolate coating really helped! It's still definitely rose flavored, but the chocolate balances it to make it an interesting combination instead of taste bud confusion. If I ever make these for money, I will certainly take a class in making the chocolate more even, but for now my own taste buds really don't care. I think that next time I will use about a 1/2 teaspoon of rose water diluted in 1/4 cup of plain water to see how that goes. I need to figure out how they really do it...
The poll that I promised:
What should I call these? "Almond balls" seems very dull, and I don't think they're dull. Give me your answers as comments. Here's what I came up with:
A - Almond Boulettes (adding in some of the French name)
B - Almond Kaaber (adding in some Arabic)
C - Almond Pastries
D - You think I'm boring and would like to propose a name I didn't give.
Thanks for your help!