To Make Knotts With Almonds

This recipe for Almond Knotts comes from Ann Goodenough's recipe collection, dating around 1700-1775, a period when England’s upper and middling classes delighted in elaborate confections as both dietary luxury and showpiece. Recipes from this era balanced sophistication and resourcefulness—almond-based sweets were favored for their rich flavor, aristocratic associations, and lasting shelf life, making them ideal for serving at tables of distinction or gifting. Gum arabic (then called gum dragon) and aromatic elements like ambergris were fashionable ingredients in 18th-century recipes, borrowed from Continental Europe and reflecting global trade. Such recipes were literal and practical, recorded by women like Goodenough to capture and share household culinary wisdom.

The 18th-century cook would have used a sturdy mortar and pestle to pound the almonds and sugar into a fine paste, a practice that demanded muscle power and patience. A coarse ‘land scard’ or fine sieve was used for sifting sugar to dust the dough. A kitchen hearth or brick oven supplied the gentle heat needed to dry out, rather than brown, these delicate pastries. Almond oil was used for greasing parchment or paper, and a rolling pin was employed to knead the cooled almond paste before shaping the confections. Baked goods were arranged on pewter or ceramic dishes—called 'pyed plates'—and carefully monitored in the cool oven.