Ingredients: Per 10 servings
- 1 lb almonds
- 1 lb sugar
- 2 tablespoons water
- oil to taste
Chop the almonds after peeling them: put the sugar with three spoonfuls of water on the heat and, when it has melted, add the almonds and stir until they become a deep gold color.
Roll out the boiling paste onto greased marble, cut into lozenges and allow to cool.
The origins of the almond are to be found in Asia Minor: something testified by the wealth of recipes based on this most fragrant of nuts.
In antiquity, its use as a foodstuff soon spread all over the Mediterranean basin: in Italy almonds provide real gastronomic pearls, as “confetti” (sugared almonds), and in biscuits, pastries, and marzipan.
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