617. Croccante

• 120 grams (about 4-¼ ounces) of sweet almonds
• 100 grams (about 3-½

Blanch the almonds, separate the lobes (in other words, the two parts where they are naturally joined), and cut into slivers lengthwise or crosswise, whichever you prefer. Put these slivered almonds on the fire and dry them until they turn yellowish, but don’t toast them. In the meantime, put the sugar on the fire in a saucepan (avoid using a tin-plated pan if possible), and when it’s completel