Method:

Dry-fry the almonds until very crisp. Then mix with the almond powder and the brown sugar.

Put the above almond powder mixture and maltose into a small pot. Add one tablespoon of cold water, turn heat to low and stir with a chopstick, lifting it often until a thin stream of liquid falls off. Then turn off the heat, add the almond extract and the chopped almond mixture. Mix well, then pour onto a large sheet of microwave-safe plastic wrap.

Roll the mixture into a one-inch cigarshaped tube, and while still warm, slice it into half-inch pieces. Let these cool, and as soon as they are, remove from the plastic wrap and store in a plastic wrap-lined well-sealed
container until ready to serve.