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Blanch the almonds, and use a mezzaluna to chop them to about the size of grains of wheat. Put 110 grams (about 3-⅘ ounces) of the sugar on the fire, and when it has melted, pour in the almonds, stirring constantly with a wooden spoon until the mixture turns cinnamon-brown. Then transfer the mixture to a baking pan greased with butter, and when it has cooled, crush it in a mortar with the remai