Recipe Manuscript

Jamoncillo De Almendra

Name: Jamoncillo De Almendra
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 20
Cuisine: American
Ingredients: 910 grams powdered sugar (sifted); 340 grams raw almonds (soaked and peeled); 1–2 teaspoons fresh lemon juice; Food coloring, yellow (substitute for 'cosmin'); 1 teaspoon ground cinnamon; Pinch ground clove; Extra powdered sugar (for dusting and rolling)

"Almond Jamoncillo"

1900

From the treasured pages of Mexican Cooking Manuscripts: A Family Collection

Unknown Author

Age of Gastronomy (1800 - 1900)American Intermediate Dessert Snack

Original Recipe • 1900

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Jamoncillo De Almendra

"En dos libras de azucar Cernida se mezclan doce onzas de almendras remojadas y muy molidas, y despues de bien incorporado se arán tres partes esta masa; una quedará como esta, otra se teñirá con Cosmin un poco de limon, y la otra con Canela molida y muy poco Clavo quanto a que le diese un ligero gusto; Cada una se estenderá sobre una mesa con el palote sobre polvo de azucar, se pondrá una sobre otra quedando la en camado en medio, y se Cortaran del tamaño y figura que se quiera."

English Translation

"In two pounds of sifted sugar, mix twelve ounces of soaked and finely ground almonds, and after mixing well, divide this dough into three parts; one will remain as is, another will be colored with cochineal and a little lemon, and the third with ground cinnamon and very little clove, just enough to give it a slight flavor. Each one will be rolled out on a table with a rolling pin over powdered sugar, they will be placed one on top of the other with the plain one in the middle, and they will be cut to whatever size and shape you like."

Note on the Original Text

The original recipe, written in early 20th-century Mexican Spanish, is direct and conversational, assuming the reader's prior familiarity with the process. Quantities are given in historic units (libras and onzas), without precise time or temperature instructions. Measurements were often imprecise, relying on visual cues and experience. Spelling and ingredient names like 'Cosmin' (likely a natural yellow colorant), and using 'molidas' for ground nuts, showcase the period's orthography and ingredients. The balance of clarity and tradition captures a moment in culinary history when recipes were living texts, shared within families rather than professional kitchens.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Manuscripts: A Family Collection - Click to view recipe in book

Title

Mexican Cooking Manuscripts: A Family Collection (1900)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1900

Publisher

Unknown

Background

Gracefully penned in elegant calligraphy, this volume brings together four cherished family manuscripts from Toluca, Mexico, offering a sumptuous selection of traditional recipes. Delight in the culinary heritage of Mole Poblano, Tapado de nopales, and more, all served with a generous dash of ancestral flavor and timeless technique.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This delightful Jamoncillo de Almendra recipe comes from a remarkable collection of family manuscripts in Toluca, Mexico, dated 1905. These books were handwritten with care, showcasing treasured family recipes passed down through generations in beautiful calligraphy. At the turn of the 20th century, recipes like this were enjoyed as festive or special occasion treats, celebrating Mexico's culinary heritage and the intersection of indigenous and European flavors. In this era, confections made with almonds and sugar were a mark of luxury and skill, echoing Spanish and Moorish influences that shaped Mexican sweets. The unique tri-layered format, with touches of spice and citrus, reflects both the sophistication and vibrancy of Mexican home cooking at the time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditional cooks would have used a stone metate or a mortar and pestle to grind the soaked almonds into a smooth paste, a large ceramic basin for mixing in the sugar, and a rolling pin (or palote) for flattening the mixtures. A sturdy table or marble slab dusted with sugar would serve as the workspace. Knives or molds would be used to cut the final candy into attractive shapes for serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 pounds (about 4 cups) powdered sugar (sifted)
12 ounces raw almonds (soaked and peeled)
1–2 teaspoons fresh lemon juice
Food coloring, yellow (substitute for 'cosmin')
1 teaspoon ground cinnamon
Pinch ground clove
Extra powdered sugar (for dusting and rolling)

Instructions

Start by finely grinding 12 ounces of peeled almonds that have been soaked and drained.
In a large bowl, mix 2 pounds (about 4 cups) of very fine (preferably powdered) sugar with the ground almonds, working until the mixture is well incorporated and forms a thick, even paste.
Divide the almond-sugar mixture into three equal parts.
Leave one part plain.
To the second, mix in a bit of food-safe yellow coloring (to replace 'cosmin', a historical colorant), along with a touch of fresh lemon juice for brightness.
To the third part, add ground cinnamon and just a pinch of ground clove for a hint of spice.
On a work surface dusted with powdered sugar, roll or press each colored paste into a flat rectangle of equal size, using a rolling pin.
Lay the spiced layer between the other two (yellow-lemon and plain), stacking them neatly.
Press gently to adhere.
Cut the finished stack into shapes or slices of your choice.
Serve as a sweet treat with the colors and delicate flavors of almond, spice, and citrus.

Estimated Calories

180 per serving

Cooking Estimates

You will need about 30 minutes to prepare and assemble the ingredients. No baking or cooking is needed, but chilling the mixture for easier slicing can add extra time if you wish. Each serving has about 180 calories, and this recipe makes 20 pieces.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.