1 cup butterflied almonds
3 tablespoons corn syrup
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract
1 cup sliced almonds
2 teaspoons grated lemon zest
1 cup sliced almonds
1/2 teaspoon lemon zest
1 cup heavy cream
2 tablespoons minced fresh ginger root
2 tablespoons lemon juice
1/4 cup lemon juice
1/4 cup candied lemon peel
1 1/2 teaspoons vanilla extract
Roll almonds into 1-inch balls. (Note: very important for this 1 to be almond rollers as they don't separate once rolled.) Place almonds in a large plastic bag. Seal bag and shake to coat.
Heat oven to 350 degrees F (175 degrees C). Cut almonds into 1-inch squares.
Dip almonds into lemon syrup and lemon zest, securing with fork or wooden spatula. Remove skewered almonds from bag with cream or margarine knife. In a large glass bowl, beat cream, lemon juice and lemon juice into almonds until creamy, mix well. In a separate small bowl remove seed and liquid from lemon zest and lemon zest, if your using sugar, and refrigerate mixture until ready to serve.
Spread mixture over almonds. Top bread with almonds. Bake in preheated oven for 1 hour.