Homemade Traditional English licorice

English licorice, or licorice allsorts, is a classic, old-fashioned confection.
I just love the ones with coconut and black licorice – one bite and I am in heaven.

Luckily these delicious confections are easy to make, and my version is made from almonds and coconut. I highly recommend waiting until the next day before tasting; after a night´s rest the consistency is firmer and the flavors have had time to come together.
For the black licorice, I use salted licorice syrup and raw licorice powder, it is important you use one that tastes great.

Homemade Traditional English licorice

FOR THE PINK LAYER:

• 18 oz. (500 g) BLANCHED ALMONDS
• 4 CUPS (500 g) POWDERED SUGAR
• 1 tsp VANILLA PASTE
• 3 -4 EGG WHITES
• FEW DROPS PINK FOOD COLORING

FOR THE BLACK LICORICE LAYER:

• 18 oz. (500 g) BLANCHED ALMONDS
• 4 CUPS (500 g) POWDERED SUGAR
• 2 Tbsp BLACK LICORICE SYRUP (I USE SALT LICORICE SYRUP)
• 1 Tbsp RAW LICORICE POWDER
• 3-4 EGG WHITES
• FEW DROPS BLACK FOOD COLORING

FOR THE COCONUT FLAVORED LAYER:

• 9 oz. (250 g) BLANCHED ALMONDS
• 9 oz. (250 g) DESICCATED COCONUT
• 4 CUPS (500 g) POWDERED SUGAR
• 1 tsp VANILLA PASTE
• 3 -4 EGG WHITES
• FEW DROPS YELLOW FOOD COLORING; OR WHITE

DIRECTIONS; 

• Put the blanched almonds into a food processor and pulse until very finely ground.
• Add the powdered sugar and pulse until well blended.
• Add the vanilla paste, egg whites, and food coloring.
• Pulse until the color is evenly distributed and the dough is very smooth.
• Dust your work surface with powdered sugar and roll out to a depth of about ⅛ inch (1/4cm), making sure it is smooth and even all over, Use a smoother if necessary.
• Cover with a sheet of baking parchment to prevent it from drying out.
• Make the black licorice layer,  the same procedure as described for the pink layer, with a few minor changes, instead of using  vanilla, add salt licorice syrup ( depending on the taste of your salt licorice syrup add just one tablespoon to start with) add raw licorice powder and proceed as the one in pink.
• Roll out to a depth of about ⅛ inch (1/4 cm), making sure it is smooth and even all over.
• Use a smoother if necessary.
• For coconut version, add the coconut when the almonds are finely ground and proceed as described above.
• Cut all three rolled-out doughs into long strips, I make them 1 inch (2 1/2 cm) wide
• using a Smart Fondant Ribbon Cutter.
• Choose five strips, for example, two pinks, two black and one white.
• Brush a little water onto each strip before sandwiching together to make a pile of five layers.
• Gently press the layers to make them stick together, making sure the edges are even.
• Repeat with the remaining strips.
• Leave to dry overnight, slightly covered it with plastic wrap.
• On the next day, cut into squares and enjoy.
• Store in an airtight container in a cool dry place for up to a week.
• Enjoy!