Almond Brittle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sweet almonds
- g powdered sugar
Instructions
- Sliver peeled almonds and dry them to yellowish over the fire without roasting.
- Melt the sugar, stir in the hot almonds, and cook to a cinnamon colour, guarding against bitterness.
- Press thin into a greased mould with a lemon; unmould when cold (dip in boiling water if stuck).