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This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Ka'k of Sugar Also. Take two parts sugar and another two of peeled almonds. Pound [the almonds] very well and smoothly and sieve the sugar over them. Add enough water to knead it and of fragrant spices whatever you may want, such as clove, musk or nutmeg. Make ka'ks with this paste. Dilute starch in water in a thin solution, without salt, and leave it in the leavening until it rises [or sours]. Then pour in honey and beat it smoothly. Then dip the ka'ks in it, one after the other. You will have prepared hot oil or almond oil in the frying pan. Turn them into it to fry lightly and take them out hot. You will put it in syrup of julep or of honey. Then you roll them, after removing them, in minced sugar, if God wishes.