A wonderful candylike sweet that tastes like marzipan with the added richness of ghee.  It has a firm texture like fudge and will keep for 2 or 3 days in an airtight container.


1 cup sugar

½ cup water

1 pound almond paste, broken up to facilitate melting

¾ cup Maya’s Ghee, or purchased 

1 cup sliced or slivered almonds, toasted and divided

1 teaspoon Maldon sea salt flakes

    In a heavy 4- quart pot combine sugar and water and boil together until candy thermometer registers 225F and small amount of the syrup forms a thin thread between the thumb and forefinger when carefully samples from the stirrer.

Reduce heat to medium and stir in the almond paste with ¼ cup ghee. Stir in rest of ghee in ¼ cup increments until all of it has been absorbed. Keep stirring over medium to medium – low heat; mixture will become a single mass and roll around in pan. If mixture begins to brown, lower the heat. Continue stirring until mixture become porous and starts to appear drier, this can take up to 20 minutes.

Spread mixture in an ungreased 9-inch square baking pan and press into ½-inch thickness. Immediately sprinkle with almonds, gently pressing them into the surface.  Sprinkle with the sea salt. While still warm, cut into 36 squares or diamond shapes.

Serve at room temperature.