Sweet almonds, 4 ounces
Powdered sugar, 3 1/2 ounces

Peel the almonds, separate the lobes and cut them into thin strips. Put the almonds on the fire and dry them until they become yellow, without however roasting.

Put the sugar on the fire and when it is melted pour in the almonds, warm and well mixed.

The croccante is done when it takes on the color of cinnamon.

Pour it, a little at a time, into a cake form smeared with butter and oil, and press it against the walls of the dish with a lemon, so that it becomes as thin as possible.

Remove it from the cake form when it is cold, and if this should be difficult place the dish in boiling water.

This recipe (#352) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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