Source: The Israeli Cook Book

• 1 1/2 pounds carrots
• 2 cups sugar
• 1 teaspoon ginger
• 1 cup blanched almonds -- or less
• juice of 2 lemons

Cook, mash and strain the carots. Add the sugar, ginger and chopped or ground almonds. Cook over low heat till very thick, stirring often. Add the lemon juice. Sprinkle some sugar and a dash of ginger on a board and pour the carrot mixture over it. Sprinkle with more sugar and ginger and cut into diamonds or squares before it gets too hard.

NOTE: About 1/4 of the almonds may be bitter almonds for a particularly piquant taste.