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Nougats
Mondorle insuccherate
Sugar-Coated Almonds/Mandorle Insuccherate (with table sugar, cinnamon and water)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 lb almonds, unblanched
2 cups sugar
1 teaspoon cinnamon
1/2 cup water



Directions

Boil sugar and water until thick and clear, add almonds and stir with a wooden spoon until nuts crackle.

Reduce heat and stir until dry, then spread on a board until cool, using the wooden spoon to separate the nuts.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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