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1. In a small sauté pan, combine sugar and water; bring to a boil over high heat. 2. When sugar has dissolved and begun to reduce, add nuts and cardamom. Stirring constantly, cook until the sugar begins to crystallize, and then further melts to a shiny, golden brown coating over the nuts. Remove from heat 3. Immediately turn out onto a Silpat to cool. 4. Grind as necessary and place the powder between two sheets of acetate. Roll into a thin sheet; cut and shape as desired.
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Chalgozeh Crust Yield: approximately 75g 30g granulated sugar 50g chalgozeh nuts, shelled (or pine nuts) water, as needed 2 pods cardamom, shelled 1. In a small sauté pan, combine sugar and water; bring to a boil over high heat. 2. When sugar has dissolved and begun to reduce, add nuts and cardamom. Stirring constantly, cook until the sugar begins to crystallize, and then further melts to a shiny, golden brown coating over the nuts. Remove from heat 3. Immediately turn out onto a Silpat to cool. 4. Grind as necessary and place the powder between two sheets of acetate. Roll into a thin sheet; cut and shape as desired.
Michael Laiskonis Workbook
www.mlaiskonis.com March 2009
